Seared Bavette Steak with Crispy Potato Wedges, Truffle Aioli and Balsamic Ketchup

Transport your dinner table to a cozy French bistro with this showstopping steak supper. Perfectly seared bavette steak is roasted to tender perfection, paired with golden crispy potato wedges and served with two delicious dipping sauces: a rich truffle aioli and a tangy balsamic-spiked ketchup. Every bite is a celebration of flavor and texture.

A bright mixed green salad studded with sweet dried cherries, crunchy walnuts and savory Parmesan, all tossed in a sherry vinaigrette, balances the richness of the steak and sauces. This restaurant-quality meal is surprisingly simple to make at home-bon appétit!

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Ingredients

0.26 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView 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

3 unit KetchupView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions. Preheat oven to 450°F. Wash and dry produce. Quarter the lemon. Cut potatoes into ½-inch-thick wedges.
2. On a baking sheet, toss potato wedges with a generous drizzle of olive oil and a big pinch of salt and pepper. Spread in a single layer. Roast on the top rack until golden brown, 25-30 minutes, tossing halfway through.
3. While potatoes roast, make the truffle aioli: In a small bowl, combine mayonnaise, ¼ teaspoon garlic powder, ¼ teaspoon truffle seasoning and a squeeze of lemon juice. For 4 servings, use ½ teaspoon each garlic powder and truffle seasoning and two squeezes of lemon. In another small bowl, make balsamic ketchup: combine ketchup, half the balsamic glaze (all for 4 servings) and half the Dijon mustard (reserve the rest).
4. Pat the steak dry with paper towels. Season all over with remaining garlic powder, salt and pepper. Heat a drizzle of cooking oil in a large ovenproof skillet over medium-high heat. Add steak and sear until browned but not cooked through, about 2 minutes per side. Remove from heat (keep steak in pan). If your pan isn’t ovenproof, transfer steak to a baking sheet.
5. Carefully transfer the skillet to the middle oven rack. Roast until desired doneness, 4-8 minutes. Transfer steak to a cutting board and let rest for at least 5 minutes.
6. While steak roasts, make the salad dressing: In a large bowl, whisk together remaining mustard, 1 tablespoon olive oil (2 tablespoons for 4 servings), 1 teaspoon sherry vinegar (2 teaspoons for 4), a pinch of sugar (big pinch for 4), salt and pepper. Add mixed greens, dried cherries, walnuts and half the Parmesan. Toss to combine. Taste and adjust seasoning if needed.
7. Thinly slice the steak against the grain. Divide steak, potato wedges and salad among plates. Sprinkle remaining Parmesan over the salad. Serve with lemon wedges on the side and the truffle aioli and balsamic ketchup for dipping.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin work well. Adjust cooking time based on thickness.

What can I substitute for truffle seasoning?

You can omit it or use a pinch of garlic powder and a drop of truffle oil if available.

How do I store leftovers?

Store steak, potatoes and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat steak and potatoes in the oven or skillet.