Seared Bavette Steak with Sherry Shallot Sauce, Parmesan Potato Clusters and Roasted Green Beans

There’s something special about a steak dinner that feels both indulgent and achievable on a weeknight. This recipe brings together a perfectly seared bavette steak, a tangy sherry vinegar pan sauce, crispy Parmesan-crusted potato clusters and tender roasted green beans. It’s a complete meal that tastes like it came from a fine steakhouse, but it’s made right in your own kitchen.

The key is building layers of flavor: the steak gets a good sear, the pan sauce picks up those browned bits with shallot and sherry vinegar and the potatoes roast up crispy with garlic and Parmesan. Everything comes together in about 40 minutes, making it a fantastic choice for a special dinner any night of the week.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and top positions. Wash and dry all produce. Halve and peel the shallot; finely chop half (save the rest for another use). Slice potatoes into 1/4-inch-thick rounds.
2. Lightly oil a baking sheet. In a large bowl, combine potatoes, garlic powder, 2 tbsp olive oil (4 tbsp for 4 servings) and generous pinches of salt and pepper; toss until potatoes are evenly coated. Arrange potatoes on the prepared sheet in clusters of about 6 slightly overlapping slices each. Roast on the middle rack for 12 minutes (you’ll add green beans later).
3. Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt and pepper. After the potatoes have roasted 12 minutes, remove from oven, sprinkle with Parmesan and return to the middle rack. Place the green beans on the top rack. Roast until potatoes and green beans are tender and cheese is lightly browned, 10-12 minutes more.
4. While vegetables roast, pat the steak dry with paper towels; season generously with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the steak and cook to desired doneness, 5-7 minutes per side. Turn off heat, transfer steak to a cutting board to rest. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add the chopped shallot and cook, stirring, until softened, 1-2 minutes. Pour in half the sherry vinegar (all for 4 servings) and simmer until reduced by half, about 30 seconds. Stir in the beef stock concentrate and 1/4 cup water (1/3 cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat. Stir in sour cream and 1 tbsp butter (2 tbsp for 4 servings). Season with salt and pepper.
6. Slice the steak against the grain. Divide steak, potato clusters and green beans among plates. Spoon the sauce over the steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin would work well. Adjust cooking time as needed.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Remember the temperature will rise a few degrees while resting.

Can I make the potato clusters ahead of time?

They are best fresh, but you can reheat them in a 400°F oven for a few minutes to crisp up.