Meal Kit
Culinary Collection
NY Strip Steak and Black Garlic Demi
with Rockefeller potato gratin
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Black garlic isn't garlic going through a sad phase, listening to Morrissey and writing poetry. Black garlic is garlic that's aged and gone through what's called the Maillard reaction to become sweeter, softer, and chewier. In this meal, black garlic seasoning gets combined with earthy and rich demi-glace, to form a sauce that goes together to adorn the steak with something special. It turns out, this meal is the opposite of sad; instead it's pure delight.
In Your Box (serves 2)
- 16 oz. USDA Choice New York Strip Steak
- 12 oz. Yukon Potatoes
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4 fl. oz. Cream Sauce Base
- 5 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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¼ cup Panko Breadcrumbs
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⅓ oz. Butter
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1 tsp. Black Garlic 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) EOdeEV3G
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Calories740
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Carbohydrates47g
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Net Carbs43g
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Fat34g
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Protein64g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Medium Oven-Safe 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
Customize It Instructions
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If using filets mignon, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Cut potatoes into 1/4" slices.
Coarsely chop spinach.Combine panko and cheese in a mixing bowl. Set aside.Pat steaks dry and season both sides with a pinch of salt and pepper. -
2 Bake the Gratin
Place a medium oven-safe non-stick pan over medium heat.
Add potatoes, cream base, 1/4 cup water, and 1/4 tsp. salt to hot pan. Bring to a simmer.Once simmering, cover and cook until potatoes begin to soften, 5-6 minutes.Uncover, and stir in spinach until wilted, 1-2 minutes.Remove from burner and top evenly with panko-cheese mixture. Transfer pan to hot oven and bake until potatoes are tender and topping is golden-brown, 18-22 minutes.While gratin bakes, continue recipe. -
3 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and rest, 3 minutes.Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook steaks to medium heat. Add 1/4 cup water, demi-glace, and black garlic seasoning to hot pan. Bring to a simmer, stirring often.
Once simmering, stir often until smooth and beginning to thicken, 2-3 minutes.Remove from burner and stir in butter. -
5 Finish the Dish
Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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