Meal Kit
Culinary Collection
Pistachio-Chive Butter NY Strip Steak
with lemon and garlic potato gratin
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Pistachios), Milk, Wheat
Chef
David Padilla
Have you ever wondered why it's called a New York strip steak? East coast bias? The cut comes from a bunch of Empire state cows? Not exactly. NY strip comes from the short loin of the cow, making it quite tender. Delmonico's restaurant in New York City used that loin cut for a dish they called “Delmonico steak” (very creative). The rest, as they say, is culinary history, but we think quick in your future is this NY strip steak, topped with a salty good dollop of pistachio butter.
In Your Box (serves 2)
- 16 oz. USDA Choice New York Strip Steak
- 12 oz. Yukon Potatoes
- 8 oz. Green Beans
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4 fl. oz. Cream Sauce Base
- 1 Lemon
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¾ oz. Roasted Pistachios
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⅗ oz. Butter
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2 Tbsp. Italian Panko Blend
- 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.
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Nutrition (per serving)
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Calories800
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Carbohydrates47g
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Net Carbs41g
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Fat42g
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Protein61g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Oven-Safe 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
Customize It Instructions
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If using chicken breasts, follow same instructions as NY strip steak in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as NY strip steak in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon, follow same instructions as NY strip in Steps 1 and 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim ends off green beans, if necessary.
Finely chop pistachios.Mince chives.Cut potatoes into 1/4" slices.Zest lemon, halve, and juice.Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Gratin
Place a medium oven-safe non-stick pan over medium heat and add 1 tsp. olive oil. Add potatoes, garlic salt, a pinch of pepper, and 2 Tbsp. water to hot pan and bring to a simmer.
Once simmering, cover and cook until potatoes are tender, 8-10 minutes.Uncover and stir in 2 tsp. lemon juice and cream base. Bring to a simmer.Once simmering, remove from burner and top with panko. -
3 Bake the Green Beans and Gratin
Toss green beans, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer.
Bake green beans and gratin in hot oven until green beans are tender and gratin browns, 15-18 minutes.Carefully remove green beans and gratin from oven. Pan and sheet will be hot! Use an oven mitt.While green beans and gratin roast, continue recipe. -
4 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 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. Rest, 3 minutes. -
5 Make Butter and Finish Dish
Combine softened butter, chives, pistachios, and a pinch of pepper in a mixing bowl.
Plate dish as pictured on front of card, garnishing gratin with lemon zest (to taste) and topping steak with pistachio-chive butter. Bon appétit!
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