Seared Bavette Steak with Sherry Shallot Sauce, Creamy Mashed Potatoes &Amp; Roasted Green Beans

Indulge in a steakhouse-quality meal right at home with this seared bavette steak recipe. The rich, beefy flavor of bavette is complemented by a tangy sherry vinegar and shallot pan sauce, while creamy crème fraîche mashed potatoes and roasted green beans round out the plate. This dish is surprisingly simple to prepare but delivers impressive results that will earn you compliments from anyone at the table.

Bavette steak, also known as flap steak, is prized for its robust flavor and tender texture when cooked properly. Searing it to a perfect medium-rare and letting it rest ensures every bite is juicy. The pan sauce, made with shallots, sherry vinegar and beef stock, adds a bright acidity that cuts through the richness of the steak and potatoes. Serve this meal for a special occasion or when you simply want to elevate your weeknight dinner game.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry the potatoes, then cut them into 1-inch chunks. Trim the ends off the green beans.
2. Place the potato chunks on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 20-25 minutes, until tender and lightly golden.
3. Meanwhile, pat the bavette steak dry with paper towels and season generously with salt and pepper on both sides.
4. Heat a large skillet over medium-high heat and add the cooking oil. Once shimmering, carefully place the steak in the pan. Sear for 4-5 minutes per side for medium-rare or until it reaches your desired doneness. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
5. While the steak rests, prepare the sauce. Reduce the heat to medium. Add the butter to the same skillet. Finely chop the shallot and add it to the pan. Cook, stirring, for 1-2 minutes until softened.
6. Stir in the sherry vinegar and beef stock concentrate, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes until slightly thickened. Remove from heat.
7. In a small bowl, combine the crème fraîche and sour cream. Once the potatoes are done, transfer them to a bowl and mash with the crème fraîche mixture until smooth. Season with salt and pepper to taste.
8. Place the green beans on a separate baking sheet, drizzle with a little olive oil and season with salt and pepper. Roast for 10-12 minutes, until tender and slightly charred.
9. Slice the rested steak against the grain into thin strips. Serve the steak alongside the mashed potatoes and green beans. Drizzle the sherry shallot sauce over the steak. Enjoy immediately.

Recipe Tips

FAQ

What is bavette steak?

Bavette steak, also known as flap steak, is a cut from the bottom sirloin. It has a rich beefy flavor and a loose grain that makes it tender when cooked quickly over high heat.

Can I use a different cut of steak?

Yes, you can substitute with flank steak or skirt steak. Adjust cooking time as needed, as these cuts may cook faster or slower.

How do I store leftovers?

Store leftover steak, potatoes and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.