Culinary Collection

NY Strip Steak with Herbed Shrimp

and cheesy scalloped potatoes and broccolini

Prep & Cook Time: 40-50 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 this news: NY strip is a tender, flavorful, and, dare we say, perfect cut of steak. (The cut itself comes from the restaurant Delmonico's in New York, a place that opened in 1837 and is still open today!) This amazing steak is served with shrimp doused in butter and chives, and there's rich scalloped potatoes and fresh broccolini. This is some good news worth spreading!

In Your Box (serves 2)

  • 16 oz. USDA Choice New York Strip Steak
  • 12 oz. Yukon Potatoes
  • Info
    4 fl. oz. Cream Sauce Base
  • 8 oz. Broccolini
  • Info
    8 oz. Shrimp
  • 1 Shallot
  • Info
    1 oz. Shaved Parmesan
  • Info
    4 tsp. Beef Flavor Demi-Glace Concentrate
  • Info
    ⅘ oz. Lemon Garlic Butter
  • 6 Chive Sprigs

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Medium Pot
  • 1 Large 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
  1. 1

    Start Potatoes and Prepare Ingredients

    Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-7 minutes.

    While potatoes simmer, trim bottom ends from broccolini.

    Mince chives.

    Peel and mince shallot.

    Pat shrimp dry.

    Pat steaks dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

  2. 2

    Finish Potatoes and Roast Broccolini

    Drain potatoes into a colander and return to pot. Place pot over medium-high heat. Add cream sauce base and bring to a boil.

    Once boiling, remove from burner. Stir in half the cheese (reserve remaining for topping), 1/4 tsp. salt, and a pinch of pepper.

    Transfer potatoes to prepared casserole dish. Place on prepared baking sheet. Place broccolini on empty half and toss with 2 tsp. olive oil and pinch of salt. Spread into an even layer and top with remaining cheese.

    Bake in hot oven until cheese browns and broccolini is tender, 15-18 minutes.

    While gratin and broccolini bake, continue recipe.

  3. 3

    Cook the Steaks

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add steaks to hot pan and cook until browned and steaks reach desired doneness, or 5-6 minutes per side for medium/medium-well.

    Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

    Remove steaks to a plate and tent with foil. Rest 3 minutes. Reserve pan; no need to wipe clean.

    While steaks rest, continue recipe.

  4. 4

    Cook the Shrimp

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.

    Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner. Stir in butter and chives until melted and combined.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steak to medium heat and add 2 tsp. olive oil.

    Add shallot to hot pan. Stir occasionally until tender, 4-6 minutes.

    Add demi-glace and 2 Tbsp. water. Bring to a simmer.

    Once simmering, remove from burner.

    Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

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