Culinary Collection

NY Strip Steak with Roasted Garlic Herb Butter and Shrimp

with roasted parsley potatoes and Parmesan asparagus

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Shellfish (Shrimp), Milk, Wheat

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

What's better than a dinner with both steak and shrimp? A dinner with steak and shrimp and butter. Specifically a butter that combines the rich earthy flavor of roasted garlic and the herbaceous loveliness of parsley. (Remember when parsley was just a sprig on a plate to be discarded? We do!) Make a dinner worthy of a three star restaurant in your own kitchen, and discover what culinary heads already know: everything's better with butter.

In Your Box (serves 2)

  • 16 oz. USDA Choice New York Strip Steak
  • 12 oz. Asparagus
  • 12 oz. Yukon Potatoes
  • Info
    8 oz. Shrimp
  • 1 Lemon
  • Info
    1⅕ oz. Butter
  • 1 oz. White Cooking Wine
  • ½ oz. Parsley
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 4 Garlic Cloves
  • Info
    ¼ oz. Flour
  • 1 tsp. Garlic Pepper
  • 1 tsp. Herbes de Provence

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 Baking Sheet
  • 2 Mixing Bowls
  • 2 Large Non-Stick Pans

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 the Potatoes and Garlic

    Cut potatoes into 1" dice.

    Place potatoes on prepared baking sheet. Toss with 2 tsp. olive oil, garlic pepper, and 1/4 tsp. salt. Spread into a single layer, leaving space for garlic pouch.

    Place two garlic cloves (reserve remaining for sauce) on a piece of foil and top with 1 tsp. olive oil. Form a foil pouch around garlic. Add to empty space on baking sheet.

    Roast in hot oven, 15 minutes.

    While potatoes and garlic roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim woody ends off asparagus.

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Stem and mince parsley.

    Mince remaining garlic.

    Pat shrimp dry. In a mixing bowl, combine shrimp and flour until shrimp are coated.

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

  3. 3

    Finish the Potatoes and Asparagus

    Carefully remove baking sheet from oven. Remove garlic pouch and let cool, at least 5 minutes. Push potatoes to one side. Baking sheet will be hot! Use a utensil.

    Place asparagus on empty half and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and top with cheese.

    Roast in hot oven until asparagus are tender and potatoes are golden brown, 10-15 minutes.

    Carefully remove from oven. Toss roasted potatoes with 1/3 the parsley (reserve remaining for sauce).

  4. 4

    Cook the Steak and Shrimp

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

    Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.

    Remove steaks to a plate and tent with foil. Rest, 3 minutes.

    While steaks rest, place another large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

  5. 5

    Finish Shrimp, Make Butter, and Finish Dish

    Stir half the softened butter (reserve remaining for compound butter) and minced garlic into hot pan with shrimp. Stir until fragrant, 30-60 seconds.

    Add wine, half the remaining parsley (reserve remaining for compound butter), a pinch of salt and pepper, and 2 tsp. lemon juice. Bring to a simmer.

    Once simmering, cook until slightly thickened, 30-60 seconds.

    Remove from burner.

    In another mixing bowl, combine remaining softened butter, remaining parsley, a pinch of salt, and cooled roasted garlic. Mash until well-combined.

    Plate dish as pictured on front of card, topping steak with compound butter and shrimp and squeezing lemon wedges over asparagus and shrimp to taste. Bon appétit!

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