Bistro Steak & Crispy Potato Wedges
with Truffle Aioli, Balsamic Ketchup & Mixed Green Salad
Bistro Steak & Crispy Potato Wedges
Seared steak pairs with golden potato wedges, truffle aioli, balsamic ketchup, and a crisp mixed green salad for a steakhouse-style dinner with bold flavor.
Ingredients
For 2 servings
- 5 teaspoon Balsamic Glaze
- 10 ounce Bavette Steak
- 2 teaspoon Dijon Mustard
- 1 ounce Dried Cherries
- 1 teaspoon Garlic Powder
- 3 unit Ketchup
- 1 unit Lemon
- 6 tablespoon Mayonnaise
- 2 ounce Mixed Greens
- 3 tablespoon Parmesan Cheese
- 12 ounce Potatoes
- 5 teaspoon Sherry Vinegar
- 2 g Truffle Seasoning
- ½ ounce Walnuts
Additional Ingredients
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
Swaps and substitutions
For egg-free, use a vegan mayo in the aioli; for dairy-free, swap the Parmesan for a plant-based hard cheese or skip it. If avoiding tree nuts, leave out the walnuts and add toasted seeds instead; for vegetarian meals, replace the steak with thick grilled mushrooms or seared cauliflower.
What to serve with it
Serve with a simple crusty loaf or buttered dinner rolls to soak up the sauces, and add a light tomato or cucumber side if you want extra freshness. A bold red wine or sparkling water with citrus suits the rich steak and truffle flavors.
