NY Strip Steaks & Truffle Butter with Fingerling Potatoes & Sautéed Spinach
Premium

NY Strip Steaks & Truffle Butter

with Fingerling Potatoes & Sautéed Spinach

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
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.
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.
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
This sophisticated dish features our new truffle zest seasoning, which we’re mashing into smooth butter along with sliced chives to make a rich, aromatic topping that deliciously melts onto juicy steaks.

TECHNIQUE TO HIGHLIGHT
To identify which direction the grain of the steak is running, look for the parallel lines of muscle fiber, then slice perpendicular to them. Cutting through the fibers and shortening them will result in deliciously tender, less chewy bites.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1010 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
NY Strip Steaks & Truffle Butter with Fingerling Potatoes & Sautéed Spinach
Title
  • 2 10-Oz New York Strip Steaks
  • 5 oz Baby Spinach
  • ¾ lb Fingerling Potatoes
  • 2 cloves Garlic
  • 1 bunch Chives
  • 1 bunch Parsley
  • 2 Tbsps Butter
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
  • ⅓ cup Crispy Onions
  • 2 Tbsps Sherry Vinegar
  • 1 Tbsp Capers
  • 1 Shallot
Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Roughly chop the parsley leaves and stems. Thinly slice the chives. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic

Roast & finish the potatoes
2 Roast & finish the potatoes

Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped parsley, capers, and half the cheese; toss to coat. Taste, then season with salt and pepper if desired.

Make the truffle butter
3 Make the truffle butter

Meanwhile, in a bowl, combine the softened butter, truffle zest, and half the sliced chives. Using a fork, mash to thoroughly combine.

Cook the steaks
4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat  2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare, 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. 

*An instant-read thermometer should register 145°F.

Cook the spinach
5 Cook the spinach

While the steaks rest, heat the pan of reserved fond on  medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the spinach and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Slice the steaks & serve your dish
6 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cooked spinach and finished potatoes. Top the steaks with the truffle butter. Top the spinach with the crispy onions and remaining cheese. Garnish with the remaining sliced chives. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Roughly chop the parsley leaves and stems. Thinly slice the chives. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic

2 Roast & finish the potatoes

Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped parsley, capers, and half the cheese; toss to coat. Taste, then season with salt and pepper if desired.

Roast & finish the potatoes
Make the truffle butter
3 Make the truffle butter

Meanwhile, in a bowl, combine the softened butter, truffle zest, and half the sliced chives. Using a fork, mash to thoroughly combine.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat  2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare, 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. 

*An instant-read thermometer should register 145°F.

Cook the steaks
Cook the spinach
5 Cook the spinach

While the steaks rest, heat the pan of reserved fond on  medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the spinach and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cooked spinach and finished potatoes. Top the steaks with the truffle butter. Top the spinach with the crispy onions and remaining cheese. Garnish with the remaining sliced chives. Enjoy!

Slice the steaks & serve your dish
Browse Steps
1 of 6