French Onion Bavette Steak

🥘 Ingredients

• asparagus (trimmed)
  1 bunch
• bavette steak
  2 steaks
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  6 tbsp
• dried thyme
  1 tsp
• garlic powder
  1 tsp
• green bell pepper (diced)
  1 medium
• potatoes (diced)
  2 medium
• sliced almonds
  2 tbsp
• sour cream
  2 tbsp
• sweet potato (diced)
  1 medium
• vidalia onion paste
  2 tbsp

🍳 Cookware

• large bowl
• baking sheet
• baking sheet
• large pan

1. 

   1

   potatoes sweet potato green bell pepper vidalia onion paste asparagus bavette steak garlic powder sliced almonds chicken stock concentrate dried thyme sour cream cooking oil butter

   potatoes: 2 medium (diced), sweet potato: 1 medium (diced), green bell pepper: 1 medium (diced), vidalia onion paste: 2 tbsp, asparagus: 1 bunch (trimmed), bavette steak: 2 steaks, garlic powder: 1 tsp, sliced almonds: 2 tbsp, chicken stock concentrate: 1 unit, dried thyme: 1 tsp, sour cream: 2 tbsp, cooking oil: 6 tbsp, butter: 1 tbsp
2. 

   2

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes and sweet potato into ½-inch pieces. Core and dice bell pepper into ½-inch pieces. 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. Transfer potato mixture to a baking sheet in an even layer. Roast on top rack until browned and tender ⏱️ 20 minutes .
3. 

   3

   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. Set aside to roast later.
4. 

   4

   Pat bavette steak dry with paper towels and season generously all over with garlic powder, salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook to desired doneness ⏱️ 5 minutes per side. TIP: Once you flip your steak to cook on the second side, place asparagus in the oven for seamless timing. Turn off heat; transfer to a cutting board to rest for at least ⏱️ 5 minutes . Let cool slightly, then wash out pan.
5. 

   5

   Roast seasoned asparagus on middle rack until tender and lightly browned ⏱️ 10 minutes . In the last ⏱️ 1 minutes of roasting, remove baking sheet from oven; carefully sprinkle sliced almonds over asparagus. Return to middle rack until almonds are lightly golden.
6. 

   6

   Heat a drizzle of cooking oil in pan used for steak over medium-low heat. Add remaining vidalia onion paste; cook, stirring, until fragrant ⏱️ 10 seconds . Add chicken stock concentrate, ⅓ cup water, and a pinch of dried thyme; bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly ⏱️ 3 minutes . Remove from heat and stir in sour cream and butter until melted and combined.
7. 7

   Thinly slice steak against the grain. Divide steak, mixed potato hash, and asparagus between plates. Spoon onion sauce over steak and serve.