Culinary Collection

Pistachio-Chive Butter NY Strip Steak

with lemon and garlic potato gratin

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 16 oz. USDA Choice New York Strip Steak
  • Info
    1 oz. Cream Sauce Base
  • ½ tsp. Garlic Salt
  • Info
    ¾ oz. Roasted Pistachios
  • 6 Chive Sprigs
  • 12 oz. Yukon Potatoes
  • Info
    ⅗ oz. Butter
  • 1 Lemon
  • Info
    2 Tbsp. Italian Panko Blend
  • 8 oz. Green Beans

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 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 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 the Potatoes

    PREWRITTEN Cut potatoes into ¼" slices. Zest and juice lemon. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes, garlic salt, and a pinch of pepper to hot pan and stir occasionally until starting to soften, 4-5 minutes. Stir in 2 tsp. lemon juice and cream sauce base. Bring to a simmer. Once simmering, remove from burner.

    pic: potatoes etc in pan, lemon zest on side

  2. 2

    Start the Gratin

    Transfer potato mixture to prepared casserole dish. Top with panko. Place dish on one half of prepared baking sheet to catch any drips. Bake in hot oven, 15 minutes. While gratin bakes, prepare ingredients.

    pic: potatoes in casserole dish on half of baking sheet, partially baked

  3. 3

    Prepare Ingredients and Make Butter

    Trim ends off green beans. Finely chop pistachios. Mince chives. Combine softened butter, chives, pistachios, and a pinch of pepper in a mixing bowl. Refrigerate, at least 10 minutes. Pat steak dry. Season steak with ¼ tsp. salt and a pinch of pepper.

    pic: sliced potatoes, compound butter, lemon zest, lemon juice

  4. 4

    Finish Gratin and Cook Green Beans

    After 15 minutes, carefully remove gratin from oven. Add green beans to other half of baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Sheet will be hot! Use a utensil. Bake until green beans are tender and panko browns, 15 minutes. [CAN WE RANGE THIS?] While gratin and green beans bake, cook steak.

    pic: green beans on one half, gratin on other half, baked!

  5. 5

    Cook Steak and Finish Dish

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steak to hot pan and cook until browned and steak reaches a minimum internal temperature of 145 degrees, 7-10 minutes per side. Remove from burner. Rest, 3 minutes. Plate as pictured on card, garnishing gratin with lemon zest, halving steak to serve, and topping steak with butter. Bon appetit!

    pic: steak in pan

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