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Buttered Rosemary Strip Steak
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Buttered Rosemary Strip Steak

Buttered Rosemary Strip Steak

with a Wedge Salad and Thyme-Roasted Potatoes

A steakhouse-worthy meal is totally do-able at home when you’ve got some top-notch ingredients. Which is why we’ve put a beautiful strip steak at the center of this meal, then surrounded it with classy accompaniments like herbed potatoes and a wedge salad with creamy dressing. It’s the sort of thing that feels like it was put together by a master grill chef, except this time, that chef is you.


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

Total Time40 minutes


serving amount

1 unit


4 ounce

Heirloom Grape Tomatoes

1 unit


¼ ounce


12 ounce

Fingerling Potatoes

¼ ounce


12 ounce

New York Strip Steak

4 tablespoon

Sour Cream

(Contains Milk)

1 unit

Romaine Lettuce

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat52 g
Saturated Fat23 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber12 g
Protein40 g
Cholesterol160 mg
Sodium170 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.


Baking Sheet
Small Bowl
Large Pan
Paper Towel


Preheat and Prep

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Take out 2 TBSP butter and let sit at room temperature. Halve and peel shallot. Finely mince one half; thinly slice other. Halve tomatoes. Halve lemon and squeeze 1 TBSP juice into a small bowl. Strip 2 tsp thyme leaves from stems. Halve potatoes lengthwise.

Roast Potatoes

Toss potatoes with a large drizzle of oil, stripped thyme, salt, and pepper on a baking sheet. Roast in oven until tender and lightly browned, 20-25 minutes.

Make Herb Butter

Pick and finely chop enough rosemary leaves from stems to give you ½ tsp. Using a spoon, mix butter and 2 tsp minced shallot in another small bowl. (TIP: If butter is not soft, microwave on high for 10 seconds.) Stir in chopped rosemary. Season with salt and pepper. Place bowl in refrigerator and let chill until ready to serve.


Heat a large drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel, then season generously all over with salt and pepper. Add to pan and cook to desired doneness, 3-5 minutes per side. Remove from pan and set aside to rest.

Prep Salad

Stir sour cream and 1 tsp water into lemon juice in bowl. (TIP: Add more water, 1 tsp at a time, to give mixture a drizzly consistency, if needed.) Season with salt and pepper. Place tomatoes and sliced shallot (to taste) in a medium bowl. Season with salt and pepper, then toss to combine. Halve romaine lengthwise, then cut into thick wedges.

Finish and Serve

Divide romaine between plates, then scatter tomato and shallot mixture on top. Drizzle with sour cream mixture. Slice steak against the grain, then add to plates, along with potatoes. Dollop steak with herb butter and serve.

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