Seared Bavette Steak with Crispy Potato Wedges, Truffle Aioli &Amp; Balsamic Ketchup

Bring the elegance of a French bistro to your own kitchen with this impressive yet approachable steak dinner. Perfectly seared bavette steak is served alongside golden, crispy potato wedges and a duo of irresistible dips: a rich truffle aioli and a tangy balsamic ketchup. A bright salad of mixed greens, dried cherries, walnuts and Parmesan, tossed in a sherry vinaigrette, rounds out the meal with a pop of color and flavor.

This recipe is designed for home cooks who want to elevate their weeknight dinner without spending hours in the kitchen. With simple techniques and bold flavors, you’ll create a memorable meal that feels special any day of the week.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

3 unit KetchupView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Sugar, pinchView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Adjust oven racks to top and middle positions. Wash and dry all produce. Quarter the lemon. Cut the potatoes into ½-inch-thick wedges.
2. On a baking sheet, toss the potato wedges with a generous drizzle of olive oil, salt and pepper. Spread them in a single layer. Roast on the top rack for 25-30 minutes, tossing halfway through, until golden brown and crispy.
3. While the potatoes roast, make the sauces. In a small bowl, combine the mayonnaise, ¼ teaspoon garlic powder, ¼ teaspoon truffle zest and a squeeze of lemon juice. In another small bowl, mix the ketchup with half the balsamic glaze and half the Dijon mustard. Set both aside.
4. Pat the bavette steak dry with paper towels. Season all over with the remaining garlic powder, salt and pepper. Heat a drizzle of cooking oil in a large ovenproof skillet over medium-high heat. Sear the steak for 2 minutes per side, until browned. Remove the skillet from the heat (keep the steak in the pan). If your skillet is not ovenproof, transfer the steak to a baking sheet.
5. Transfer the skillet (or baking sheet) to the middle oven rack and roast the steak to your desired doneness, 4-8 minutes. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Transfer the steak to a cutting board and let it rest for at least 5 minutes.
6. While the steak rests, prepare the salad dressing. In a large bowl, whisk together the remaining Dijon mustard, 1 tablespoon olive oil, 1 teaspoon sherry vinegar, a pinch of sugar, salt and pepper. Add the mixed greens, dried cherries, walnuts and half the Parmesan cheese. Toss to combine. Taste and adjust seasoning if needed.
7. Thinly slice the rested steak against the grain. Divide the steak, potato wedges and salad among plates. Sprinkle the remaining Parmesan over the salad. Serve with the lemon wedges, truffle aioli and balsamic ketchup on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute flank steak or sirloin. Adjust cooking time as needed.

What can I use instead of truffle zest?

You can omit it or add a drop of truffle oil to the aioli for a similar flavor.

How do I store leftovers?

Store steak, potatoes and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and potatoes in the oven.