Steakhouse-Style New York Strip

Name: Steakhouse-Style New York Strip with Fingerling Potatoes, Green Salad, and Horseradish Cream Sauce
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 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; 2 tablespoon Mayonnaise; 2 teaspoon Dijon Mustard; 1 teaspoon Horseradish Powder; 3 ounce Mixed Greens; 5 teaspoon Vegetable Oil; Salt; Pepper

with Fingerling Potatoes, Green Salad, and Horseradish Cream Sauce

Recipe Development TeamPublished on August 24, 2017

4.0

(3.6K customers rated)

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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:

Milk

•Eggs

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

(Contains: Milk)

2 tablespoon

Mayonnaise

(Contains: Eggs)

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

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

•Baking Sheet

•Bowl

•Paper Towel

•Small Bowl

•Large Pan

•Large Bowl

Instructions

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.

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

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).

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.

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

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.