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

with Parmesan Dinner Rolls & Ranch Salad

40 MIN
+$13.99/serving 2 Servings
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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 lathered with sweet maple butter.

TECHNIQUE TO HIGHLIGHT
For extra richness, you’ll make the pan sauce by quickly 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!
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  • Nutrition
    PER SERVING
  • Calories
    1730 Cals (est.)
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fresh
ingredients
NY Strip Steaks & Dijon Cream Sauce with Parmesan Dinner Rolls & Ranch Salad
Title
  • 2 10-Oz No Added Hormones Ny Strip Steaks
  • 1 head Butter Lettuce
  • 3 Tbsps Ranch Dressing
  • 2 cloves Garlic
  • ½ oz Sweety Drop Peppers
  • 3 oz Radishes
  • 2 Scallions
  • 22 oz Pizza Dough
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 bunch Parsley
  • 2 Tbsps Crème Fraîche
  • ¼ cup Cream
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Maple Syrup
time-saving
tips & techniques
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 end of the lettuce; separate the leaves. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the peppers. Season with salt and pepper; stir to combine. In a separate bowl, combine the crème fraîche, ranch dressing, and half the sliced green tops of the scallions; season with salt and pepper. In a separate bowl, combine the mustard, cream (shaking the packet before opening), and 2 tablespoons of water.

Form & bake the rolls
2 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 parmesan to evenly coat. Transfer to the oiled sheet pan and arrange in an even layer. Drizzle with olive oil. Bake 16 to 21 minutes, or until lightly browned and cooked through. Remove from the oven.

Cook the steaks
3 Cook the steaks

Meanwhile, 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. 

Make the maple butter
4 Make the maple butter

While the steaks rest, 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 half 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 radishes and peppers, creamy 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 and remaining chopped parsley. Serve the rolls with the maple butter. Enjoy!

Tips from Home Chefs

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 end of the lettuce; separate the leaves. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the peppers. Season with salt and pepper; stir to combine. In a separate bowl, combine the crème fraîche, ranch dressing, and half the sliced green tops of the scallions; season with salt and pepper. In a separate bowl, combine the mustard, cream (shaking the packet before opening), and 2 tablespoons of water.

2 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 parmesan to evenly coat. Transfer to the oiled sheet pan and arrange in an even layer. Drizzle with olive oil. Bake 16 to 21 minutes, or until lightly browned and cooked through. Remove from the oven.

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

Meanwhile, 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. 

4 Make the maple butter

While the steaks rest, 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 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 half 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 radishes and peppers, creamy 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 and remaining chopped parsley. Serve the rolls with the maple butter. Enjoy!

Finish & serve your dish
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