Grass-Fed NY Strip Steaks with Mushrooms, Thyme Butter & Potato Rösti
Premium

Grass-Fed NY Strip Steaks

with Mushrooms, Thyme Butter & Potato Rösti

35 MIN
+$8.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Rösti [roe-stee] noun: a Swiss dish consisting mainly of potatoes, in the style of a fritter.

TECHNIQUE TO HIGHLIGHT You’ll use butter and thyme to spoon over (or baste) the steaks as they sear—an easy way to develop a delicious crust and imbue the meat with rich, aromatic flavors.

CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Grass-Fed NY Strip Steaks with Mushrooms, Thyme Butter & Potato Rösti
Title
  • 2 12-Oz New York Strip Steaks
  • ½ lb Cremini Mushrooms
  • 1 bunch Thyme
  • 1 bunch Parsley
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Butter
  • ⅓ cup Crispy Onions
  • ⅓ cup Chicken Bone Broth
  • 1 Tbsp Dijon Mustard
  • ¾ lb Red Potatoes
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Grate the potatoes on the large side of a box grater. Transfer to a strainer; hold or rest the strainer over a large bowl. Add a big pinch of salt; stir to combine. Set aside to drain at least 5 minutes. Cut the mushrooms into bite-sized pieces. Pick half the thyme leaves off the stems, leaving the rest whole. Roughly chop the parsley leaves and stems. Season the fromage blanc with salt and pepper. In a bowl, whisk together the broth, worcestershire sauce, and mustard

Roast the mushrooms:
2 Roast the mushrooms:

Place the mushroom pieces on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 13 to 15 minutes, or until tender. Transfer to a bowl; stir in the vinegar

Cook the steaks & finish the mushrooms:
3 Cook the steaks & finish the mushrooms:

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the butter and whole thyme sprigs. Cook, frequently spooning the butter over the steaks, 1 to 2 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.** Turn off the heat. Transfer the steaks to a cutting board; let rest at least 5 minutes. Carefully remove and discard the thyme sprigs. Leaving half the thyme butter in the pan, transfer the remaining thyme butter to the bowl of roasted mushrooms; stir to coat. 

An instant-read thermometer should register 145°F.

Start the rösti:
4 Start the rösti:

Meanwhile, using a spoon, press down on the grated potatoes to release the excess liquid; discard the liquid. Wipe out the bowl, then transfer the potatoes to the bowl. Add the thyme leaves; stir to combine. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared potatoes in an even layer, pressing down with a spatula to flatten. Cook, without stirring, 7 to 9 minutes, or until golden brown and crisp on the bottom. 

Finish the rösti:
5 Finish the rösti:

Add 1 tablespoon of water to the pan. Loosely cover the pan with foil. Cook, without stirring, 3 to 5 minutes, or until the rösti is browned and the water has cooked off. Transfer to a cutting board, crispy side down. Carefully cut into 4 equal-sized pieces. 

Finish the sauce & serve your dish:
6 Finish the sauce & serve your dish:

Heat the pan of reserved thyme butter on medium-high until hot. Add the sauce (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks topped with the finished sauce. Serve the finished mushrooms, finished rösti (crispy side up), and seasoned fromage blanc on the side. Garnish the mushrooms with the crispy onions and chopped parsley. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Grate the potatoes on the large side of a box grater. Transfer to a strainer; hold or rest the strainer over a large bowl. Add a big pinch of salt; stir to combine. Set aside to drain at least 5 minutes. Cut the mushrooms into bite-sized pieces. Pick half the thyme leaves off the stems, leaving the rest whole. Roughly chop the parsley leaves and stems. Season the fromage blanc with salt and pepper. In a bowl, whisk together the broth, worcestershire sauce, and mustard

2 Roast the mushrooms:

Place the mushroom pieces on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 13 to 15 minutes, or until tender. Transfer to a bowl; stir in the vinegar

Roast the mushrooms:
Cook the steaks & finish the mushrooms:
3 Cook the steaks & finish the mushrooms:

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 7 minutes, or until browned. Flip and cook 4 minutes. Add the butter and whole thyme sprigs. Cook, frequently spooning the butter over the steaks, 1 to 2 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.** Turn off the heat. Transfer the steaks to a cutting board; let rest at least 5 minutes. Carefully remove and discard the thyme sprigs. Leaving half the thyme butter in the pan, transfer the remaining thyme butter to the bowl of roasted mushrooms; stir to coat. 

An instant-read thermometer should register 145°F.

4 Start the rösti:

Meanwhile, using a spoon, press down on the grated potatoes to release the excess liquid; discard the liquid. Wipe out the bowl, then transfer the potatoes to the bowl. Add the thyme leaves; stir to combine. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared potatoes in an even layer, pressing down with a spatula to flatten. Cook, without stirring, 7 to 9 minutes, or until golden brown and crisp on the bottom. 

Start the rösti:
Finish the rösti:
5 Finish the rösti:

Add 1 tablespoon of water to the pan. Loosely cover the pan with foil. Cook, without stirring, 3 to 5 minutes, or until the rösti is browned and the water has cooked off. Transfer to a cutting board, crispy side down. Carefully cut into 4 equal-sized pieces. 

6 Finish the sauce & serve your dish:

Heat the pan of reserved thyme butter on medium-high until hot. Add the sauce (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks topped with the finished sauce. Serve the finished mushrooms, finished rösti (crispy side up), and seasoned fromage blanc on the side. Garnish the mushrooms with the crispy onions and chopped parsley. Enjoy! 

Finish the sauce & serve your dish:
Browse Steps
1 of 6