French Onion Bavette Steak

🥘 Ingredients

• Vidalia onion paste
  1 oz
• asparagus
  12 oz
• bavette steak
  20 oz
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  7 tbsp
• dried thyme
  1 tsp
• garlic powder
  2 tsp
• green bell pepper
  2 unit
• pepper
• potatoes
  24 oz
• salt
• sliced almonds
  1 oz
• sour cream
  3 tbsp
• sweet potato
  2 unit
• water
  1/3 c

🍳 Cookware

• large bowl
• whisk
• baking sheet
• baking sheet
• paper towels
• large pan

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   Dice potatoes and sweet potato into ½-inch pieces. Core and dice green bell pepper into ½-inch pieces.

   potatoes: 24 oz, sweet potato: 2 unit, green bell pepper: 2 unit
3. 

   3

   In a large bowl , whisk together half the Vidalia onion paste , 3 TBSP cooking oil , salt , and pepper . Add potatoes, sweet potato, and bell pepper to bowl; toss until well coated.

   Vidalia onion paste: 1 oz, cooking oil: 7 tbsp, salt, pepper
4. 

   4

   Transfer potato mixture to a baking sheet in an even layer. Roast on top rack until browned and tender, ⏱️ 25 minutes .
5. 

   5

   Meanwhile, trim and discard woody bottom ends from asparagus . Toss asparagus on a second baking sheet with a drizzle of cooking oil , salt , and pepper (you'll roast the asparagus later).

   asparagus: 12 oz, cooking oil, salt, pepper
6. 

   6

   Pat bavette steak dry with paper towels and season generously all over with garlic powder , salt , and pepper .

   bavette steak: 20 oz, garlic powder: 2 tsp, salt, pepper
7. 7

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 7 minutes per side. TIP: Once you flip your steak to cook on the second side, place asparagus in the oven for seamless timing.

   cooking oil
8. 8

   Turn off heat; transfer to a cutting board to rest for at least ⏱️ 5 minutes . Let cool slightly, then wash out pan.
9. 9

   Roast seasoned asparagus on middle rack until tender and lightly browned, ⏱️ 12 minutes .
10. 10

    In the last ⏱️ 2 minutes of roasting, remove baking sheet from oven; carefully sprinkle sliced almonds over asparagus. Return to middle rack until almonds are lightly golden.

    sliced almonds: 1 oz
11. 11

    Heat a drizzle of cooking oil in the pan used for steak over medium-low heat. Add remaining Vidalia onion paste ; cook, stirring, until fragrant, ⏱️ 20 seconds .

    cooking oil, Vidalia onion paste
12. 12

    Add chicken stock concentrate , water , and a pinch of dried thyme (½ cup water and a large pinch of thyme for 4 servings); bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly, ⏱️ 4 minutes .

    chicken stock concentrate: 2 unit, water: 1/3 c, dried thyme: 1 tsp
13. 13

    Remove from heat and stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined.

    sour cream: 3 tbsp, butter: 2 tbsp
14. 14

    Thinly slice steak against the grain.
15. 15

    Divide steak, mixed potato hash, and asparagus between plates. Spoon onion sauce over steak and serve. (Steak is fully cooked when internal temperature reaches 145°.)