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Menu for 10 Feb to 16 Feb
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Sweetheart's New York Strip Steak
Sweetheart's New York Strip Steak

Sweetheart's New York Strip Steak

with Sweet Potatoes, Brussels Sprouts, and Blood Orange Sauce

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Here’s a dinner that’s undeniably special (hint, hint: February 14 falls on the week this is on the menu). With strip steak, brown sugar mashed sweet potatoes, and roasted Brussels sprouts, this dish has tenderness, sweetness, and warmth—just like any solid relationship. It’s topped off with cranberries and a sauce based around blood orange—two fruits that have a romantic red hue. So if you get this recipe delivered, all that’s left to do is to break out the candles and get the smooth jams playing.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Brussels Sprouts

3 unit

Sweet Potato

¼ ounce


1 unit

Blood Orange

1 tablespoon

Brown Sugar

12 ounce

New York Strip Steak

¼ ounce


1 unit

Beef Demi-Glace


½ ounce

Dried Cranberries

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat46 g
Saturated Fat20 g
Carbohydrate89 g
Sugar31 g
Dietary Fiber15 g
Protein43 g
Cholesterol150 mg
Sodium670 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Trim Brussels sprouts, then halve lengthwise through stem ends. Peel sweet potatoes, then cut into ½-inch cubes. Mince parsley. Halve orange, then squeeze juice into a small bowl.


Toss Brussels sprouts on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast in oven until lightly crisped, 15-20 minutes. TIP: Arrange the Brussels sprouts cut-side down to help them cook and crisp evenly.


Place sweet potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 12 minutes. Drain thoroughly, then return to pot. Add brown sugar and 1 TBSP butter. Mash with a potato masher or fork until smooth. Season with salt and pepper. Keep covered off heat until meal is ready.


Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 2-5 minutes per side. Remove from pan and set aside to rest on a plate for at least 5 minutes.


Carefully pour out any excess grease in pan used for steak, then return to stove over medium-high heat. Stir in ½ cup water, orange juice, 1 rosemary sprig (use the rest as you like), and demi-glace. Bring to a boil, then lower heat and simmer until thickened, 3-4 minutes. Add 1 TBSP butter and half the parsley, stirring to melt butter. Season with salt and pepper.


Divide sweet potatoes between plates. Toss Brussels sprouts with half the cranberries (use the rest as you like) and divide between plates. Stir any juices released by steak into sauce in pan; discard rosemary sprig. Divide steak between plates and drizzle with sauce. Garnish with remaining parsley.