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New York Strip Steaks in a Cherry Sauce

New York Strip Steaks in a Cherry Sauce

With Gruyére Mashed Potatoes and Roasted Carrots

Gourmet
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Treat your family to something special tonight: a steakhouse-style recipe that brings a bit of restaurant elegance right into your own kitchen. The centerpiece in this dish is four pieces of New York strip steak, a cut of beef known for its rich flavor. The meat is dressed up in a cherry balsamic sauce that has sophisticated and tart flavors for the adults and just enough sweetness to please the kids. On the side, tender roasted carrots and Parmesan Gruyére mashed potatoes (read: double extra cheesy) make this feast complete.

Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

¼ ounce

Chives

24 ounce

Yukon Gold Potatoes

2 clove

Garlic

1 cup

Gruyère Cheese

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

½ cup

Milk

(ContainsMilk)

16 ounce

Carrot

1 unit

Red Onion

1 ounce

Dried Cherries

24 ounce

New York Strip Steak

1 unit

Beef Stock Concentrate

5 teaspoon

Balsamic Vinegar

2 tablespoon

Cherry Jam

Not included in your delivery

3 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4561 kJ
Calories1090 kcal
Fat78 g
Saturated Fat32 g
Carbohydrate55 g
Sugar22 g
Dietary Fiber8 g
Protein57 g
Cholesterol205 mg
Sodium690 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Strainer
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust oven rack to upper position and preheat to 450 degrees. Finely chop chives. Cut potatoes into 1-inch pieces. Place potatoes and garlic cloves in a medium pot. Add enough water to cover by 2 inches. Season with a few large pinches of salt. Bring to a boil.

2

Cook potatoes until easily pierced, about 15 minutes, then drain and return to empty pot. Add Gruyère, Parmesan, ½ cup milk (we sent more), 2 TBSP butter, and half the chives (we’ll use the rest later). Mash with a potato masher or fork until smooth. Season with salt and pepper. Set aside, covered, until meal is ready.

3

While potatoes cook, toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast in oven until tender, about 15 minutes, tossing halfway through. Meanwhile, halve, peel, and thinly slice onion.

4

Heat a large drizzle of olive oil in a large pan over medium heat (use a nonstick pan if you have one). Add onion, dried cherries, and a pinch of salt. Cook, stirring occasionally, until onions are deeply browned, about 10 minutes. (TIP: Add a little water as needed to keep onions from burning.) Remove from pan and set aside. Pat steak dry with a paper towel. Season all over with salt and pepper.

5

Heat another drizzle of olive oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-6 minutes per side. Transfer to a cutting board to rest. Add ¼ cup water, stock concentrate, vinegar, and cherry jam to pan and stir, scraping up any browned bits on bottom. Bring to a simmer, then stir in onion and cherries. Simmer until just thickened, about 1 minute.

6

Remove pan from heat and stir in 1 TBSP butter. Season with salt and pepper. Divide steak between plates. (TIP: Slice it first against the grain for easier eating.) Spoon cherry sauce over. Serve with potatoes and carrots on the side. Garnish with remaining chives.