Serves 2
with Potato Salad with Roasted Broccoli & Buttery Couscous
The father in your life will love this dee-luxe four-course steak ’n’ potatoes dinner. It’s a sweet way to show you care—via the tummy! There’s a creamy, mustardy potato salad, lemony greens and grape tomatoes sprinkled with Parmesan cheese, and the main event: a juicy grilled bavette steak with a rich dollop of herb butter.
Preheat a well-oiled grill to medium- high heat. (TIP: If using a grill pan, you’ll heat it in Step 2.) Wash and dry produce.
Dice potatoes into 3⁄4-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely. TIP: Spread potatoes out around edges of the bowl to help them cool more quickly.
Cut broccoli into bite-size pieces if necessary or trim and discard woody bottom ends from asparagus. (Save carrots for another use.)
While potatoes cook, roughly chop parsley. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and discard root end from lettuce; roughly chop leaves. Quarter tomatoes. TIP: If using a grill pan, add a drizzle of oil and heat over medium-high heat now.
Swap in broccoli for carrots. Roast as instructed. Swap in asparagus for carrots. (You’ll roast in Step 4.)
Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds.
Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.
Pat steak* dry with paper towels. Season all over with garlic powder, salt, and pepper.
Add steak to grill (or grill pan, working in batches for 4 servings if needed); grill to desired doneness, 4-8 minutes per side (grills can vary).
Transfer steak to a cutting board to rest for at least 5 minutes.
Roast broccoli as instructed. Place coated chicken on opposite side of sheet from asparagus. Roast until asparagus is tender, 10-12 minutes. Carefully remove asparagus from sheet and continue to roast chicken until cooked through, 5-8 minutes more.
To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley, and juice from one lemon wedge (two wedges for 4 servings); stir to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
In a second large bowl, whisk together remaining mustard, 3 TBSP olive oil, and juice from two lemon wedges (6 TBSP olive oil and four wedges for 4); season with salt and pepper. Add lettuce and tomatoes to bowl; toss to coat.
Slice steak against the grain.
Divide steak, green salad, and potato salad between plates. Top steak with herb butter and juice from remaining lemon wedges. Sprinkle green salad with Parmesan and serve.
Steak is fully cooked when internal temperature reaches 145°.
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