Main Course · Serves 2
with Crispy Onion Petals, Fingerling Potatoes & Broccoli
The hottest ticket in town is your own dinner table! You’ll season and sizzle up juicy seasoned bavette steaks, while delicate tempura-battered onion petals fry to golden-brown perfection. Pair it all with roasted fingerling potatoes and broccoli, and drizzle with creamy horseradish sauce for a zippy, decadent finish.
Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Halve potatoes lengthwise. Cut broccoli into bite-size pieces if necessary. Quarter lemon. Halve, peel, and slice onion into 1-inch wedges; separate layers to create onion petals.
Toss potatoes on one side of a baking sheet with a drizzle of oil, garlic powder, half the thyme (all for 4 servings), salt, and pepper.
Toss broccoli on empty side of sheet with a drizzle of oil, salt, and pepper.
Roast on middle rack for 20-25 minutes. (For 4, spread potatoes and broccoli out across two baking sheets. Roast on top and middle racks, swapping positions halfway through.)
Meanwhile, in a small bowl (medium bowl for 4 servings), combine mayonnaise, sour cream, horseradish sauce, mustard, and a squeeze of lemon juice. (TIP: Add more lemon juice for a tangier sauce!) Taste and season with salt and pepper.
Place panko in a large bowl.
In a medium bowl (second medium bowl for 4), combine tempura batter mix, Fry Seasoning, 1⁄2 cup cold water (1 cup for 4), salt, and pepper; whisk until smooth.
Add onion petals to bowl with batter; stir until evenly coated.
Working a few pieces at a time, let any excess batter drip off. Add onion petals to bowl with panko; gently toss until evenly coated.
Transfer coated onion petals to a plate.
Pat steak* dry with paper towels and season all over with Steak Spice, salt, and pepper; rub to evenly coat.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.
Transfer to a cutting board to rest for at least 5 minutes.
Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, add coated onion petals in an even layer. TIP: Don’t overcrowd the pan! You may need to work in batches.
Cook until petals begin to brown, 1-3 minutes. (Lower heat if petals begin to brown too quickly.) Flip and cook until golden brown all over, 1-2 minutes more.
Transfer crispy onion petals to a paper- towel-lined plate. Season with salt.
Slice steak against the grain.
Divide steak, potatoes, broccoli, and crispy onion petals between plates. Spoon as much creamy horseradish sauce as you like over steak; serve with any remaining lemon wedges and any remaining sauce on the side for dipping.
Steak is fully cooked when internal temperature reaches 145°.
From the same drawer
Add recipes to your shopping list to see ingredients here.
