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 seared bavette steak, topped with a luxurious sherry vinegar-spiked shallot sauce. The steak is perfectly cooked and sliced against the grain, served alongside crispy potato clusters coated in garlic and Parmesan, plus a heap of roasted green beans for a complete, satisfying dinner.

This recipe is designed to impress without requiring hours in the kitchen. The potatoes and green beans roast together in the oven while the steak sears on the stovetop and the pan sauce comes together in minutes. It’s an elegant yet approachable meal that’s sure to become a favorite.

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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 Cooking OilView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and top positions. Wash and dry all produce. Halve and peel the shallot, then finely chop half (save the rest for another use). Slice potatoes into ¼-inch-thick rounds.
2. Lightly oil a baking sheet. In a large bowl, combine potatoes, garlic powder, 2 tbsp olive oil (4 tbsp for 4 servings) and generous pinches of salt and pepper. Toss to coat completely. Arrange potatoes on the prepared sheet in clusters of about six 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. After the potatoes have roasted 12 minutes, remove from oven and sprinkle with Parmesan. Return to the middle rack and place the green beans on the top rack. Roast until potatoes and green beans are tender and cheese is lightly browned, 10-12 minutes more.
4. While the vegetables roast, pat the steak dry with paper towels and 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 and wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add the chopped shallot and cook, stirring, until softened, 1-2 minutes. Pour in half the sherry vinegar (all for 4 servings) and simmer until reduced by half, about 30 seconds. Stir in the beef 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.
6. Slice the steak against the grain. Divide steak, potato clusters and green beans among plates. Spoon the sauce over the steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin can be substituted, but adjust cooking time as needed.

Can I make this recipe dairy-free?

You can omit the Parmesan and use a dairy-free sour cream and butter substitute, though the flavor will change slightly.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember that the temperature will rise a few degrees while resting.