Seared Bavette Steak with Sherry Shallot Sauce and Garlic Parmesan Potato Clusters

Elevate your weeknight dinner with this restaurant-quality bavette steak recipe. The steak is seared to a perfect medium-rare and topped with a rich, tangy sherry shallot sauce that’s both elegant and easy to make. Paired with crispy garlic Parmesan potato clusters and a refreshing mixed greens salad, this meal is sure to impress.

Whether you’re cooking for a special occasion or just want to treat yourself, this dish delivers big flavor with minimal fuss. The potatoes are roasted until tender and golden, while the steak rests before being sliced against the grain for maximum tenderness. A quick pan sauce made with sherry vinegar, shallots and a touch of cream brings it all together.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Halve, peel and finely chop half the shallot (all for 4 servings). In a small bowl, whisk together half the vinegar, 1 TBSP olive oil (2 TBSP for 4) and ½ tsp sugar (1 tsp for 4). Season with salt and pepper.
2. Lightly oil a baking sheet. In a large bowl, combine potatoes, garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), a couple big pinches of salt and pepper; toss until potatoes are completely coated. Arrange on prepared sheet into clusters (about six slightly overlapping slices each). Roast on middle rack for 12 minutes. Remove from oven; sprinkle with Parmesan. Return to oven; roast until potatoes are tender and cheese is lightly browned, 10-12 minutes more.
3. While potatoes roast, pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
4. Heat a drizzle of oil in same pan over medium heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Pour in remaining vinegar. Simmer until reduced by half, 30 seconds. Stir in stock concentrate and ¼ cup water (⅓ 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) until melted and combined. Season with salt and pepper.
5. In a second large bowl, toss mixed greens with as much vinaigrette as you like. Season with salt and pepper.
6. Slice steak against the grain. Divide steak, potato clusters and salad between plates. Top steak with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin, but adjust cooking time accordingly.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let rest before slicing.

Can I make the potato clusters ahead of time?

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