NY Strip Steak with Marsala Mushroom Demi
and shrimp scampi risotto
Prep & Cook Time: 50-60 min.
Difficulty Level: Expert
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Shellfish (Shrimp), Milk
Meaty steak and succulent shrimp both get great glow ups here, showing their best side. The red meat is paired with an earthy and deep sauce of sweet Marsala, mushrooms, and demi; on the other side, the shrimp gets mixed into the richness of a buttery, cheesy risotto with fresh spinach. We've taken the best and made it better, and now we're showing it off to you.
In Your Box (serves 2)
- 16 oz. USDA Choice New York Strip Steak
- 6 oz. Cremini Mushrooms
- 3⅗ oz. Arborio Rice
- 2 oz. Baby Spinach
- 1 fl. oz. Marsala Wine
- 2 tsp. Mirepoix Broth Concentrate
- 6 Chive Sprigs
- 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) A3KD8MP6
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Small Pot
- 1 Large Non-Stick Pan
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
Prepare Ingredients and Roast Shrimp
Pat shrimp dry, and season with a pinch of salt and pepper.Place shrimp on prepared baking sheet in a single layer. Roast in hot oven until opaque and shrimp reach a minimum internal temperature of 145 degrees, 7-10 minutes.While shrimp roast, mince chives.Cut mushrooms into 1/4" slices.Pat steaks dry, and season both sides with a pinch of salt and pepper.
Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from small pot and mirepoix base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Finish the Risotto
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Add half the butter (reserve remaining for sauce), garlic salt, cream cheese, half the Parmesan (reserve remaining for garnish), a pinch of pepper, spinach, and shrimp. Stir until spinach is wilted, 30-60 seconds.Cover and set aside.
Cook the Steaks
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes per side.Transfer steaks to a plate. Rest, 3 minutes.Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil.Add mushrooms to hot pan. Stir occasionally until tender, 3-4 minutes.Add wine, demi-glace, and 2 Tbsp. water. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner. Stir in remaining butter and a pinch of salt and pepper.Plate dish as pictured on front of card, slicing steaks, if desired, and topping with sauce. Garnish risotto with chives and remaining Parmesan. Bon appétit!
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