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

Indulge in a restaurant-quality meal right at home with this recipe for seared bavette steak. The steak is cooked to perfection and topped with a rich, tangy sherry shallot sauce that elevates every bite. Paired with crispy garlic Parmesan potato clusters and tender roasted green beans, this dish is sure to impress.

The potato clusters are roasted until golden and cheesy, while the green beans add a fresh, vibrant contrast. The sherry vinegar in the sauce brings a delightful acidity that balances the richness of the steak and potatoes. Perfect for a special weeknight dinner or a weekend feast.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry all produce. Halve and peel the shallot; finely chop half (save the other half for another use). Slice potatoes into ¼-inch-thick rounds (no need to peel).
2. Lightly oil a baking sheet. In a large bowl, combine potatoes, garlic powder, 2 tablespoons olive oil (4 tablespoons for 4 servings) and a couple big pinches of salt and pepper; toss until potatoes are completely coated. Arrange potatoes on the prepared sheet into clusters (about 6 slightly overlapping slices each). Roast on the middle rack for 12 minutes.
3. Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt and pepper. Once potatoes have roasted 12 minutes, remove from oven and sprinkle with Parmesan. Return to the middle rack and place green beans on the top rack. Roast until potatoes are tender, cheese is lightly browned and green beans are tender, 10-12 minutes more.
4. While veggies 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 steak to a cutting board to rest. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Pour in half the vinegar (use all for 4 servings). Simmer until reduced by half, 15-30 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4). Simmer until thickened, 2-3 minutes. Turn off heat. Stir in sour cream and 1 tablespoon butter (2 tablespoons for 4). Season with salt and pepper.
6. Slice steak against the grain. Divide steak, potato clusters and green beans 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 as needed.

Can I make this recipe dairy-free?

Yes, use dairy-free Parmesan and sour cream alternatives and substitute butter with a plant-based option.

How do I store leftovers?

Store steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.