Skip to main content
New York Strip Steaks in a Cherry Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
New York Strip Steaks in a Cherry Sauce

New York Strip Steaks in a Cherry Sauce

With Gruyére Mashed Potatoes and Roasted Carrots

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

The quantities provided above are averages only.

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

Total Time40 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 4 people

¼ ounce

Chives

24 ounce

Yukon Gold Potatoes

2 clove

Garlic

1 cup

Gruyère Cheese

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

½ cup

Milk

(Contains: Milk)

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

(Contains: Milk)

2 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil

Salt

Pepper

sideBannerName

Nutrition Values

/ 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

Medium Pot
Potato Masher
Strainer
Baking Sheet
Large Pan

Instructions

Preheat and Prep
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.

Cook Potatoes
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.

Roast Carrots
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.

Start Cherry Sauce
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.

Cook Steak and Finish Sauce
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.

Finish and Plate
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.

This week's must-try HelloFresh recipes

Peruvian-Style Lomo Saltado

Peruvian-Style Lomo Saltado

Enjoy a multi-dish culinary tour of a new destination!
One-Pan Tilapia with Red Beans & Kale

One-Pan Tilapia with Red Beans & Kale

plus Tomato & Lemon
Southwest Chicken & Bacon Cobb Salad

Southwest Chicken & Bacon Cobb Salad

with Blue Cheese Dressing, Guacamole & Tortilla Chips
Warm Lentil, Kale & Feta Salad

Warm Lentil, Kale & Feta Salad

with Sweet Potato, Caramelized Onion Dressing & Cashews
Easy Cheesy Black Bean Quesadillas

Easy Cheesy Black Bean Quesadillas

with Corn Esquites, Sour Cream & Cilantro
Creamy Lemon-Basil Pork Rigatoni

Creamy Lemon-Basil Pork Rigatoni

with Zucchini
Vegan Tex-Mex Black Bean Couscous Bowls

Vegan Tex-Mex Black Bean Couscous Bowls

with Green Bell Pepper, Guacamole & Cilantro
One-Pan Orange Chicken & Broccoli

One-Pan Orange Chicken & Broccoli

with Dark Meat Chicken, Grain Blend & Chili Flakes
Paprika Chicken Tacos with Fresh Salsa

Paprika Chicken Tacos with Fresh Salsa

plus Creamy Slaw, Sour Cream & Tortilla Chips
Roasted Chicken & Crispy Caesar Broccoli

Roasted Chicken & Crispy Caesar Broccoli

with Sweet Potato, Sour Cream & Parmesan
Cheesy Smashed Burgers

Cheesy Smashed Burgers

with Old Bay Fries, Caramelized Onion & Special Sauce
Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans
Dutch Pork Filet with Orange-Dijon Sauce

Dutch Pork Filet with Orange-Dijon Sauce

with Mashed Potatoes, Roasted Carrots & Almonds
Lemony Spaghetti with Brussels Sprouts

Lemony Spaghetti with Brussels Sprouts

sprinkled with Toasted Panko & Scallions
Shawarma-Spiced Chickpea Couscous Bowls

Shawarma-Spiced Chickpea Couscous Bowls

with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Green Beans & Chili-Roasted Carrots
Black Bean & Blue Corn Crunch Burritos

Black Bean & Blue Corn Crunch Burritos

with Pico de Gallo & Lime Crema
Indian-Style Chickpea Coconut Curry

Indian-Style Chickpea Coconut Curry

served with Basmati Rice & topped with Yogurt
Creamy Butternut Squash & Kale Cavatappi

Creamy Butternut Squash & Kale Cavatappi

with Toasted Panko & Parmesan
Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

with Dark Meat Chicken, Bell Pepper & Zesty Rice