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

Elevate your weeknight dinner with this steakhouse-inspired meal that brings together a perfectly seared bavette steak, a tangy sherry shallot sauce and two delicious sides. The crispy garlic Parmesan potato rounds and roasted green beans complete the plate, making it a satisfying and impressive dinner for any occasion.

This recipe is designed to be straightforward yet delivers complex flavors. The key is to get a good sear on the steak and let it rest before slicing. The pan sauce comes together quickly using the fond left from the steak, with shallots, sherry vinegar and butter creating a rich, savory finish.

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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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
2. Wash and dry the potatoes. Slice them into 1/4-inch thick rounds. In a bowl, toss the potato rounds with 2 teaspoons of olive oil, garlic powder, salt and pepper. Arrange them in a single layer on one side of the prepared baking sheet.
3. Trim the ends of the green beans and toss them with 2 teaspoons of olive oil, salt and pepper. Place them on the other side of the baking sheet.
4. Roast the potatoes and green beans for 20-25 minutes, until the potatoes are golden and tender and the green beans are slightly charred. Halfway through, flip the potato rounds and stir the green beans.
5. While the vegetables roast, pat the bavette steak dry with paper towels. Season generously with salt and pepper on both sides.
6. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat until shimmering. Add the steak and sear for 3-4 minutes per side for medium-rare or until desired doneness. Transfer the steak to a cutting board and let it rest for 5 minutes.
7. Reduce the heat to medium. Add the remaining 2 teaspoons of cooking oil to the skillet. Peel and finely dice the shallot, then add it to the pan. Cook, stirring, for 1-2 minutes until softened.
8. Add the sherry vinegar and beef stock concentrate to the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute, then remove from heat and whisk in the butter until melted and smooth. Season with salt and pepper to taste.
9. Once the potatoes are done, sprinkle the Parmesan cheese over them and return to the oven for 2-3 minutes until melted and crispy.
10. Slice the rested steak against the grain into thin strips. Serve the steak with the sherry shallot sauce drizzled on top, alongside the garlic Parmesan potato rounds and roasted green beans. Add a dollop of sour cream on the side if desired.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

What can I use instead of sherry vinegar?

Red wine vinegar or balsamic vinegar can work, but the flavor will be slightly different.

How do I know when the steak is done?

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