NY Strip Steaks & Dijon Cream Sauce with Parmesan Dinner Rolls & Buttermilk Ranch Salad
Premium

NY Strip Steaks & Dijon Cream Sauce

with Parmesan Dinner Rolls & Buttermilk Ranch Salad

45 MIN
+$10.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
Both simple and sophisticated, this wholesome steak dish highlights a piquant, creamy dijon pan sauce and a side of warm, cheesy dinner rolls slathered with spicy maple butter.

TECHNIQUE TO HIGHLIGHT
For extra richness, you’ll make the pan sauce by cooking garlic and scallions in the reserved fond from the steaks adding a bit of water will help to scrape up the savory bits before adding the cream and dijon.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1200 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
NY Strip Steaks & Dijon Cream Sauce with Parmesan Dinner Rolls & Buttermilk Ranch Salad
Title
  • 4 10-Oz Ny Strip Steaks
  • 2 heads Butter Lettuce
  • ¼ cup Buttermilk
  • ¼ cup Ranch Dressing
  • 2 cloves Garlic
  • ½ lb Multicolored Grape Tomatoes
  • 1 oz Sweety Drop Peppers
  • 2 Tbsps Whole Grain Dijon Mustard
  • 1 bunch Parsley
  • ½ cup Cream
  • 16 oz Pizza Dough
  • 1 oz Salted Butter
  • 2 Scallions
  • ¼ cup Grated Parmesan Cheese
  • 1½ Tbsps Spicy Maple Syrup
time-saving
tips & techniques
How To: Chop Herbs
How To: Chop Scallions
How To: Peel Garlic
How To: Prep a Steak for Browning
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Cut off and discard the root ends of the lettuce; separate the leaves. Halve the tomatoes. Place in a bowl; add the peppers. Season with salt and pepper; stir to combine. In a bowl, combine the buttermilk, ranch dressing, and half the sliced green tops of the scallions; season with salt and pepper. In a separate bowl, combine the mustard, cream, and 2 tablespoons of water.

Cook the steaks
2 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Form & bake the rolls
3 Form & bake the rolls

Lightly oil a sheet pan. Place the cheese in a bowl. Cut or tear the dough into 8 equal-sized pieces. Gently roll each piece of dough into a ball. Roll each dough ball in the bowl of cheese to evenly coat. Transfer to the oiled sheet pan and arrange in an even layer. Drizzle with olive oil. Bake 15 to 17 minutes, or until lightly browned and cooked through. Remove from the oven.

Make the spicy maple butter
4 Make the spicy maple butter

Meanwhile, in a bowl, combine the softened butter and maple syrup; using a fork, mash until thoroughly combined. Taste, then season with salt and pepper if desired.

Make the pan sauce
5 Make the pan sauce

To the pan of reserved fond, add the sliced white bottoms of the scallions, chopped garlic, and 1 tablespoon of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until softened. Add the creamy mustard (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the chopped parsley. Taste, then season with salt and pepper if desired. 

Finish & serve your dish
6 Finish & serve your dish

Place the lettuce leaves on a serving dish. Top with the seasoned tomatoes and peppers, buttermilk ranch, and remaining sliced green tops of the scallions. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the salad and baked rolls. Top the steaks with the pan sauce. Serve the rolls with the spicy maple butter. Enjoy!

Tips from Home Chefs

See Plans

NY Strip Steaks & Dijon Cream Sauce

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Cut off and discard the root ends of the lettuce; separate the leaves. Halve the tomatoes. Place in a bowl; add the peppers. Season with salt and pepper; stir to combine. In a bowl, combine the buttermilk, ranch dressing, and half the sliced green tops of the scallions; season with salt and pepper. In a separate bowl, combine the mustard, cream, and 2 tablespoons of water.

2 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Cook the steaks
Form & bake the rolls
3 Form & bake the rolls

Lightly oil a sheet pan. Place the cheese in a bowl. Cut or tear the dough into 8 equal-sized pieces. Gently roll each piece of dough into a ball. Roll each dough ball in the bowl of cheese to evenly coat. Transfer to the oiled sheet pan and arrange in an even layer. Drizzle with olive oil. Bake 15 to 17 minutes, or until lightly browned and cooked through. Remove from the oven.

4 Make the spicy maple butter

Meanwhile, in a bowl, combine the softened butter and maple syrup; using a fork, mash until thoroughly combined. Taste, then season with salt and pepper if desired.

Make the spicy maple butter
Make the pan sauce
5 Make the pan sauce

To the pan of reserved fond, add the sliced white bottoms of the scallions, chopped garlic, and 1 tablespoon of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until softened. Add the creamy mustard (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the chopped parsley. Taste, then season with salt and pepper if desired. 

6 Finish & serve your dish

Place the lettuce leaves on a serving dish. Top with the seasoned tomatoes and peppers, buttermilk ranch, and remaining sliced green tops of the scallions. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the salad and baked rolls. Top the steaks with the pan sauce. Serve the rolls with the spicy maple butter. Enjoy!

Finish & serve your dish
Browse Steps
1 of 6