and asiago potato gratin with roasted brussels sprouts
Prep & Cook Time:40-50 min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
USDA Choice New York Strip Steak (Serves 2)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare Ingredients and Start Potatoes
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat steak dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Peel and slice potatoes into ¼"-thick rounds.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potato rounds and ¼ tsp. salt to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Finish the Potatoes
Add cream, ¼ cup water, seasoning blend, and half the cheese (reserve remaining for topping). Reduce heat to medium and cook until potatoes begin to get tender, 3-4 minutes.
Transfer to prepared casserole dish and top with remaining cheese.
Bake in hot oven until browned and potatoes are tender, 30-35 minutes.
Wipe pan clean and reserve.
While potatoes bake, roast the Brussels sprouts.
Start the Brussels Sprouts
Place Brussels sprouts on one half of prepared baking sheet, and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer cut-side down (leaving room for steak), and roast in hot oven until starting to soften, 5 minutes. Brussels sprouts will finish cooking in a later step.
While Brussels sprouts roast, start the steak.
Cook Steak and Finish Brussels Sprouts
Return pan used to cook potatoes to medium-high heat. Add 1 tsp. olive oil and steak to hot pan. Sear undisturbed until browned, 2-3 minutes per side.
Transfer steak to empty half of baking sheet.
Reserve pan; no need to wipe clean.
Return baking sheet to hot oven and roast until Brussels sprouts are tender and steak reaches a minimum internal temperature of 145 degrees, 11-13 minutes.
Rest cooked steak at least 3 minutes.
Make Sauce and Finish Dish
Return pan used to cook steak to medium heat. Add demi-glace, cherry jam, mustard, and 1 Tbsp. water to hot pan and bring to a simmer. Once simmering, stir constantly until thickened, 60-90 seconds.
Halve NY strip steak to serve.
Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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