New York Strip with Garlic Demi

and loaded bacon fingerling potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

“Start spreading the news… we're eating this today.” And what we're eating is New York itself, the big apple, but in steak form! This delicious, divine, juicy and tender steak, enrobed by a buttery garlic sauce that melts away those little town blues. Cheesy loaded potato wedges (with bacon!) and fresh Brussels round out this king of the hill, top of the heap meal. It's just up to you to put it in your basket. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top._

In Your Box (serves 2)

  • 14 oz. USDA Choice New York Strip Steak (Serves 2)
  • Info
    ⅓ oz. Butter
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 12 oz. Fingerling Potatoes
  • 2 Garlic Cloves
  • Info
    2 tsp. Beef Demi-Glace
  • ½ oz. Crumbled Bacon
  • Info
    1 oz. Sour Cream
  • 6 Chive Sprigs
  • 8 oz. Brussels Sprouts

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.

  • Nutrition (per serving)

  • Calories
    820
  • Carbohydrates
    42g
  • Fat
    45g
  • Protein
    62g
  • Sodium
    1352mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Start the Potatoes

    Halve potatoes lengthwise. Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Arrange cut-side down on their side. Roast in hot oven, 15 minutes. Remove from oven. Potatoes will finish cooking in a later step. While potatoes bake, prepare ingredients.

  • 2

    Prepare the Ingredients

    Mince chives. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Mince garlic. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 3

    Cook the Potatoes and Steaks

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear on one side until browned, 2-3 minutes. Transfer to empty half of baking sheet, seared-side up. Reserve pan; no need to wipe clean. Flip potatoes cut-side up and top with bacon and cheese. Roast again until cheese is melted and steak reaches a minimum internal temperature of 145 degrees, 14-17 minutes. While potatoes and steak roast, cook Brussels sprouts.

  • 4

    Cook the Brussels Sprouts

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add Brussels sprouts, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender and browned, 12-16 minutes. Remove from burner.

  • 5

    Make Sauce and Finish Dish

    Return pan used to cook steak to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir until aromatic, 30 seconds. Add ¼ cup water and demi-glace. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes. Remove from burner and swirl in butter and a pinch of pepper. Plate dish as pictured on front of card, serving steaks on sauce, and topping potatoes with sour cream and chives. Bon appétit!

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