We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
NY Strip Steaks & Truffle Butter
with Fingerling Potatoes & Sautéed Spinach
35 MIN
2
Servings
$19.99/SERVING
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
-
NutritionPER SERVING
-
Calories1010 Cals (est.)
View Full Nutrition
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
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
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered