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NY Strip Steaks & Herb-Mushroom Pan Sauce
with Spinach & Buttermilk Mashed Potatoes
45 min
$19.99/SERVING
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
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Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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- Est. 850 Cals/serving
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WHY WE LOVE THIS DISH
It embodies all of the rich flavors and elegance of a steakhouse dinner, from the classic, comforting sides to the decadent, creamy mushroom sauce spooned over juicy steaks.
MAKE IT EXCEPTIONAL
If you have a cast iron skillet, use it!
Its ability to conduct and retain intense heat will help to achieve that irresistibly crispy, restaurant-quality sear on the steaks.
fresh
ingredients
Title
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2 12-Oz New York Strip Steaks
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4 oz Mushrooms
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3 oz Baby Spinach
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¾ lb Golden Potatoes
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2 cloves Garlic
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1 bunch Thyme
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1 bunch Parsley
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1 bunch Chives
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1 Shallot
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2 Tbsps Butter
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1 Tbsp Dijon Mustard
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2 Tbsps Crème Fraîche
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¼ cup Buttermilk
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2 Tbsps Vegetable Demi-Glace
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Thinly slice the chives.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and buttermilk; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the spinach
Meanwhile, in a large pan (cast iron, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl; cover to keep warm.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 5 to 7 minutes per side for medium-rare, or until 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.
*An instant-read thermometer should register 145°F.
5
Make the pan sauce & serve your dish
While the steaks rest, heat the pan of reserved fond on medium-high until hot. Add the sliced mushrooms and thyme leaves; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter) and mustard. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the crème fraîche and chopped parsley until combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked spinach. Top the steaks with the pan sauce. Garnish the potatoes with the sliced chives. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
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