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Menu for 12 May to 18 May
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Balsamic Rosemary Strip Steak
Balsamic Rosemary Strip Steak

Balsamic Rosemary Strip Steak

with Garlic Herb Toasts and a Roasted Apple Salad

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Balsamic vinegar does multiple magnificent things in this recipe. First, it’s stirred into the sauce to give it an acidity that cuts through and livens up the robust flavor of the steak. Then, it’s tossed into an apple-topped arugula salad, providing a rounded contrast to the sweetness of the fruit. Even the baguette toasts on the side, brushed in a garlic herb butter, are great for sopping up all that flavor.


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

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Demi Baguette

(ContainsWheat, Soy)

1 unit


2 unit


¼ ounce


2 tablespoon

Garlic Herb Butter


12 ounce

New York Strip Steak

3 teaspoon

Balsamic Vinegar

1 unit

Chicken Demi-Glace


2 ounce


2 ounce

Ricotta Salata


Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4268 kJ
Calories1020 kcal
Fat56 g
Saturated Fat20 g
Carbohydrate77 g
Sugar23 g
Dietary Fiber6 g
Protein50 g
Cholesterol160 mg
Sodium1350 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.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut one baguette into ½-inch cubes. Halve and core apple; cut into ½-inch wedges. Place baguette cubes and apple on opposite sides of a foil-lined baking sheet. Toss each with salt, pepper, and a drizzle of oil. Bake until baguette is crisp, 8-10 minutes.


Meanwhile, halve, peel, and thinly slice shallots. Pick and finely chop enough rosemary leaves from stems to give you 2 tsp. Split remaining baguette in half. Place garlic herb butter in a small bowl and microwave on high until melted, about 30 seconds. Drizzle over baguette halves.


Once apple and baguette cubes have baked 8-10 minutes, remove cubes from sheet and set aside. Flip apple and continue baking until browned, another 10-15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-5 minutes per side.


Remove steak from pan and set aside to rest. Lower heat to medium and heat a drizzle of oil in same pan. Add shallots and cook, tossing, until lightly browned, 5-7 minutes. Add chopped rosemary and cook until fragrant, about 30 seconds. Stir in ½ cup water, 1 tsp vinegar (we’ll use more of it later), and demi-glace, scraping up any browned bits on bottom. Simmer until thickened, 1-2 minutes. Season with pepper.


While shallots cook, place buttered baguette halves cut-side up on another baking sheet. Toast in oven until golden brown, 6-7 minutes. Meanwhile, toss arugula, baguette cubes, 2 tsp vinegar, and 1 TBSP olive oil in a medium bowl (you’ll have vinegar left over). Season with salt and pepper.


Slice steak against the grain. Divide steak, salad, and garlic bread between plates. Drizzle sauce over steak. Top salad with apple and crumble ricotta salata over.