Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Truffle. Steak. Potatoes. Fancy broccolini. Everything that you need for a nice night out without having to actually go out. Feel like McFancypants even in sweats, we're treating you tonight.
In Your Box (serves 2)
- 16 oz. USDA Choice New York Strip Steak
- 12 oz. Yukon Potatoes
- 6 oz. Broccolini
- 1 Lemon
- 6 Thyme Sprigs
- ½ tsp. Garlic Pepper
- ½ tsp. Garlic Salt
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) Mqg72Gqn
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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
Customize It Instructions
If using sirloin steak or filets mignon, follow same instructions as NY strip steak in Step 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
If using chicken breasts, follow same instructions as NY strip steak in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Start the Vegetables
Cut potatoes into 1/2"-thick wedges.Stem and mince thyme.Place potatoes on prepared baking sheet and toss with garlic salt, thyme, 1/4 tsp. salt, and 2 tsp. olive oil.Spread into a single layer. Roast in hot oven, 10 minutes.Potatoes will finish roasting in a later step.While potatoes roast, continue recipe.
Prepare Ingredients and Finish Vegetables
Trim bottom ends from broccolini and cut into 2" lengths.Zest and halve lemon. Cut one half into wedges and juice the other half.In a mixing bowl, combine broccolini, 1 tsp. lemon zest, 1 tsp. lemon juice, 1 tsp. olive oil, garlic pepper, 1/4 tsp. salt, and a pinch of pepper until broccolini is coated.After 10 minutes, carefully remove baking sheet from oven. Push potatoes to one side. Add broccolini to other side of baking sheet. Baking sheet will be hot! Use a utensil.Spread into a single layer. Roast in hot oven until potatoes are browned and broccolini is tender, 10-15 minutes.While vegetables roast, continue recipe.
Cook the Steaks
Pat steaks dry. Season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until 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 to a plate. Rest, 5 minutes.Wipe pan clean and reserve.While steaks rest, continue recipe.
Make the Blue Cheese Cream
Return pan used to cook steaks to medium heat.Add softened cream cheese, blue cheese (to taste), a pinch of pepper, and 1/4 cup water to hot pan. Stir vigorously until fully melted and combined, 1-2 minutes.Remove from burner.Stir in truffle butter until melted and combined.
Finish the Dish
Plate dish as pictured on front of card, slicing steaks if desired, and topping with blue cheese cream. Squeeze lemon wedges over to taste. Bon appétit!
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