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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
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 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.
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.
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.
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.
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.
