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Balsamic-Glazed Strip Steak
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Balsamic-Glazed Strip Steak

Balsamic-Glazed Strip Steak

with Creamed Spinach and Roasted Potatoes

“Meat and potatoes” gets elevated when you add a sophisticated sauce. Here, that’s a mix of balsamic glaze and demi-glace, which bring tart and savory flavors with a little sweetness to round it out. The sauce is drizzled onto our New York strip steak, providing a bright contrast to the richness of the beef. With creamed spinach and herb-roasted spuds on the side, everything about this dish says classic comforts done right.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 teaspoon

Herbes de Provence

2 clove


5 ounce


1 tablespoon


(Contains Wheat)

⅓ cup


(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

12 ounce

New York Strip Steak

1 unit


¼ ounce


1 unit

Beef Demi-Glace

(Contains Milk)

1 tablespoon

Balsamic Glaze

Not included in your delivery

8 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate56 g
Sugar15 g
Dietary Fiber7 g
Protein57 g
Cholesterol135 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Aluminum Foil
Baking Sheet
Medium Pot
Medium Pan
Paper Towel


Roast Potatoes

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Quarter potatoes, then place on lined sheet. Toss with a large drizzle of olive oil, ½ tsp herbs de Provence (we’ll use the rest later), salt, and pepper. Roast in oven until crisp, 20-25 minutes.

Prep and Cook Garlic

Meanwhile, roughly chop garlic. Heat 1 TBSP olive oil in a medium pot over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds.

Cream Spinach

Add spinach to pot and cook until just wilted, 1-2 minutes. Add flour and milk and stir well. Season with salt and pepper. Bring to a simmer and let bubble, stirring occasionally, until thick, about 2 minutes. Stir in both cheeses. Continue simmering until creamy and thick, about 2 minutes. Season with salt and pepper. Keep covered off heat.

Cook Steak

Heat a large drizzle of olive oil in a medium pan over medium-high heat. Pat steak dry with a paper towel. Season all over with salt, pepper, and remaining herbs de Provence. Cook in pan until nicely browned on bottom, 6-7 minutes, then flip and cook on other side to desired doneness, 5-6 minutes more. Transfer to a cutting board and let rest.

Make Sauce

While steak cooks, peel, halve, and thinly slice shallot. Pick parsley leaves and roughly chop; discard stems. Once steak is done, add a drizzle of olive oil to same pan over medium-high heat. Add shallot and cook until just softened, 1-2 minutes. Reduce heat to medium-low and stir in demi-glace, 1 TBSP balsamic glaze (we sent more), and 2 TBSP water. Season with salt and pepper.

Finish and Plate

Bring sauce to a simmer, then reduce heat to low. Add half the parsley and 1 TBSP butter, stirring to melt. Add up to 1 TBSP more water if sauce is stiff. Slice steak. Divide between plates along with potatoes and spinach (you may want to reheat it). Drizzle with sauce and garnish with remaining parsley.