Meal Kit
Culinary Collection
New York Strip Steak with Cherry Mustard Demi
and asiago potato gratin with roasted brussels sprouts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 2 Russet Potatoes
- 14 oz. USDA Choice New York Strip Steak (1 Steak, Serves 2)
- 8 oz. Brussels Sprouts
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4 oz. Light Cream
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2 oz. Shredded Asiago Cheese
- 0.7 oz. Sour Cherry Jam
- ½ oz. Dijon Mustard
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 2 tsp. Meatloaf Seasoning
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.
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Nutrition (per serving) 2PZVoXP9
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Calories850
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Carbohydrates57g
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Net Carbs52g
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Fat42g
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Protein60g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Oven-Safe Casserole Dish
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 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 1/4 tsp. salt and a pinch of pepper.Peel and slice potatoes into 1/4"-thick rounds.Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potato rounds and 1/4 tsp. salt to hot pan and stir occasionally until lightly browned, 2-3 minutes. -
2 Finish the Potatoes
Add cream, 1/4 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. -
3 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. -
4 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. -
5 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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