Grilled Bavette Steak with Herb Butter, Creamy Potato Salad and Lemony Greens

Fire up the grill for a showstopping steak dinner that’s sure to impress. This recipe features tender bavette steak grilled to perfection and topped with a rich herb butter. On the side, a creamy potato salad with Dijon mustard and fresh parsley adds a tangy contrast, while a bright lemony green salad with grape tomatoes and Parmesan cheese brings freshness to every bite.

Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this complete meal comes together with simple ingredients and bold flavors. The steak is seasoned with garlic powder and grilled until charred outside and juicy inside, then rested and sliced against the grain. Serve it all together for a satisfying, restaurant-quality meal at home.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat a well-oiled grill to medium-high heat. Wash and dry all produce. Dice potatoes into ¾-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely. (Spread potatoes out around edges of the bowl to help them cool more quickly.)
2. While potatoes cook, roughly chop parsley. Zest and quarter the lemon. Trim and discard the root end from the lettuce; roughly chop leaves. Quarter the grape tomatoes.
3. Place 2 tablespoons butter in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. Stir in half the parsley and a pinch of lemon zest until combined. Set aside.
4. Pat the steak dry with paper towels. Season all over with garlic powder, salt and pepper. Add steak to the grill; grill to desired doneness, 4-8 minutes per side (depending on thickness and grill). Transfer steak to a cutting board and let rest for at least 5 minutes.
5. To the bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley and juice from one lemon wedge; stir to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
6. In a second large bowl, whisk together remaining mustard, 3 tablespoons olive oil and juice from two lemon wedges; season with salt and pepper. Add lettuce and tomatoes; toss to coat.
7. Slice the rested steak against the grain. Divide steak, green salad and potato salad between plates. Top steak with herb butter and squeeze remaining lemon wedges over top. Sprinkle green salad with Parmesan cheese and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin. Adjust grilling time as needed.

How do I make the herb butter ahead of time?

Prepare the herb butter, roll it into a log using plastic wrap and refrigerate. Slice off rounds to top the steak.

Can I make the potato salad in advance?

Absolutely. The potato salad can be made a day ahead and kept refrigerated. Let it come to room temperature before serving.