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Steakhouse-Style New York Strip

Steakhouse-Style New York Strip

with Fingerling Potatoes, Green Salad, and Horseradish Cream Sauce

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Get your sharpest knives out and tuck your napkin in like a bib: this is steak like they serve it at the swankiest of steakhouses. The seared, herb-seasoned New York strip drizzled in a prickly, piquant horseradish sauce will grab everyone’s attention and engage all the senses as it arrives at the dinner table. And while it may not come with a bow-tied maître d’ to deliver it to you personally, you’ll still feel like royalty as you carve into that tender meat.

Tags:Gluten-free
Allergens:MilkEggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Fingerling Potatoes

1 teaspoon

Italian Seasoning

4 ounce

Heirloom Grape Tomatoes

1 unit

Lemon

10 ounce

New York Strip Steak

2 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Mayonnaise

(ContainsEggs)

2 teaspoon

Dijon Mustard

1 teaspoon

Horseradish Powder

3 ounce

Mixed Greens

Not included in your delivery

5 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber8 g
Protein35 g
Cholesterol85 mg
Sodium320 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
Baking Sheet
Bowl
Paper Towel
Small Bowl
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 425 degrees. Halve potatoes lengthwise. Toss with 1 TBSP oil and ½ tsp Italian seasoning (we’ll use more later) in a medium bowl. Season with salt and pepper. Arrange cut-side down on a baking sheet. Roast in oven until browned and crisp, about 25 minutes.

2

Halve tomatoes. Cut lemon into wedges. Pat steak dry with a paper towel and set aside to bring to room temperature.

3

In a small bowl, stir together sour cream, mayonnaise, mustard, and a pinch of horseradish powder. Season with salt, pepper, and more horseradish (to taste).

4

Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt, pepper, and another ½ tsp Italian seasoning (you’ll have some left over). Add to pan and cook to desired doneness, 4-8 minutes per side. Remove from pan and set aside to rest.

5

In a large bowl, toss together mixed greens, tomatoes, a drizzle of oil, and a squeeze of lemon. Season with salt and pepper.

6

Slice steak against the grain. Divide between plates along with salad and potatoes. Drizzle sauce over steak. Serve with any remaining lemon on the side for squeezing over.