Bavette Steak & Sherry Shallot Sauce
with Garlic Parmesan Potato Clusters & Mixed Greens
Bavette Steak & Sherry Shallot Sauce
Seared bavette steak is paired with a rich sherry shallot sauce, garlicky Parmesan potato clusters, and crisp mixed greens for a hearty, elegant dinner.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- 1 unit Beef Stock Concentrate
- 1 teaspoon Garlic Powder
- 2 ounce Mixed Greens
- 3 tablespoon Parmesan Cheese
- 12 ounce Potatoes
- 1 unit Shallot
- 5 teaspoon Sherry Vinegar
- 1.5 tablespoon Sour Cream
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
American
DifficultyEasy
Prep Time10m
Total Time40m
Calories800
Protein34g
Carbs38g
Fat58g
Tags:
Protein SmartCarb SmartLow SugarMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, skip the cheese and sour cream and finish the potatoes with olive oil and extra seasoning. If you prefer another cut, use skirt or flank steak, and for a less sharp sauce, swap the vinegar for a milder wine vinegar.
What to serve with it
Serve with a crisp mixed leaf salad, roasted asparagus, or a simple tomato side to balance the rich steak and sauce. A bold red wine or sparkling water with lemon also pairs well without overpowering the savory flavors.
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