Bavette Steak with Roasted Potatoes, Sauteed Long Beans and Tomato
Those of you who read the Food page of this blog have some experience with my Blue Apron adventures. This steak meal was so absolutely successful I thought it deserved a post on the Home page.
What is Blue Apron? This food company, based in NewYork, delivers fresh refrigerated food to doorsteps nationwide along with recipes and instructions. 500-700 calorie meals feature ingredients meticulously measured and ready to prepare. The home chef chooses the number of meals, servings, and the schedule. Preparations are easy and quick.
Bavette Steak, Roasted Potatoes and Sauteed Long Beans and Tomato
From Blue Apron
2 Bavette Steaks (Sometimes called flap or bistro steak, similar to flank, this cut is from the bottom part of the sirloin)
3 ounces long beans (similar to a green bean, widely grown in southeast Asia)
2 cloves garlic
1 pound potatoes
1 bunch thyme
1. Wash and dry fresh produce. Trim beans and cut into 6 inch pieces. Peel garlic and smash. Pick thyme leaves from stems. Dice tomato. Peel and dice the potato. (I used several small new potatoes I had on hand, because the potatoes sent by Blue Apron would keep longer.)
2. Drizzle potatoes with olive oil and season with salt and pepper. Arrange in a single layer on a sheet pan and roast in a 450 degree oven about 20-25 minutes or until brown and tender.
3. Pat the steak dry with a paper towel and season on both sides. Heat two teaspoons of olive oil on medium until hot and cook the steaks in the hot pan, loosely covering with aluminum foil, three to five minutes per side for medium. This cut does well with pan roasting, but cook to the least degree of doneness that is your preference. Transfer steaks to plate to rest. I cooked mine medium rare (after resting).
4. Cook the smashed garlic in the pan used for the steaks on medium. Occasionally tilt pan to coat the garlic with oil and juices, one or two minutes until golden and fragrant.
5. To the pan of roasted garlic add the beans, tomato, half the thyme and any juices from the plate of resting steak. Season with salt and pepper. Cook, stirring occasionally for 9-11 minutes or until the vegetables have softened and the liquid has thickened.
6. Plate steak and vegetables. Slice steak across the grain, if desired. Garnish with the remaining thyme.
If I haven’t said so already, this steak was absolutely delicious, juicy, the best beefy taste, succulent texture, not tough. A hot garlicky pan and a quick sear are part of the success. This small steak adapts beautifully to this kind of quick cooking on the stovetop. I choose this cut over a dull flavorless filet any day. And quite honestly in the past few months, I’ve had rib eye cooked at home, sirloin in a restaurant, and skirt steak at home as well as a restaurant filet. This steak beat all of them. Not since a Tuscan steak cooked by Florida friends last March, have I had any beefsteak as good!
I absolutely loved the vegetables! (I ate one steak and all the veggies.) That fresh tomato with the beans was delightful. These beans are advertised as especially flavorful and tender. Mine were exactly that. I do not know if they are grown in the states, but I’ll be looking into it.
Blue Apron can take a very deep bow on this meal! Their website is www.blueapron.com