Grass-Fed Bavette Steak with Gouda Mashed Potatoes and Tempura Asparagus Fries

Indulge in a restaurant-quality meal right at home with this decadent bavette steak recipe. The grass-fed steak is seared to perfection and topped with a smoky BBQ butter, while creamy gouda mashed potatoes and crispy tempura asparagus fries complete the plate. A zesty lemon aioli adds a bright, tangy finish that ties everything together.

This dish is perfect for a special occasion or when you want to treat yourself to something extraordinary. The combination of rich, savory flavors and contrasting textures will impress any guest-or simply make your weeknight dinner feel like a celebration.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle. Place 2 tablespoons butter in a small microwave-safe bowl and let come to room temperature (you’ll use it later). Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Zest and quarter lemon. Trim woody ends from asparagus and halve crosswise. Roughly chop parsley. Finely slice chives.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ¼ cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream, half the garlic powder and 2 tablespoons plain butter. Mash until smooth and creamy, adding reserved cooking liquid as needed. Season with salt and pepper. Arrange gouda slices over mashed potatoes and keep covered off heat.
3. In a small bowl, combine mayonnaise, lemon zest, remaining garlic powder, a squeeze of lemon juice and a pinch each of salt and pepper. Refrigerate until ready to serve.
4. Pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes. Transfer steak to a baking sheet and roast in oven until desired doneness, 10-12 minutes. Carefully wipe out pan. Transfer steak to a cutting board, cover with foil and rest at least 8 minutes.
5. In a medium bowl, whisk together tempura batter mix, half the fry seasoning, ¼ cup cold water and a pinch of salt (for 4 servings, use all seasoning and ½ cup water). Add asparagus and stir to coat. Heat a ⅓-inch layer of oil in the same pan over medium-high heat. When oil is hot, add asparagus in batches and cook until golden and crisp-tender, 2-3 minutes per side. Transfer to paper towels; season with salt and pepper.
6. Add parsley and half the BBQ sauce to the bowl with softened butter; stir to combine. If butter is not soft, microwave 10 seconds.
7. Slice steak against the grain. Serve family-style on a platter with BBQ butter on top. Spoon cheesy mashed potatoes into a bowl and garnish with chives. Arrange fried asparagus on a plate. Serve with lemon aioli, remaining BBQ sauce and lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with flank steak or sirloin, but adjust cooking time accordingly.

Can I make the lemon aioli ahead of time?

Absolutely! The aioli can be prepared up to a day in advance and stored in the refrigerator.

What can I use instead of tempura batter mix?

You can make a simple batter with equal parts all-purpose flour and cold water, plus a pinch of salt and baking powder.