Truffle and Herb-Crusted New York Strip Steak
with Asparagus and Truffle Oven Fries
Truffle oil is the closest thing there is to an edible magic elixir. Toss it onto potatoes to give them a luxuriant sheen. Ta-da! Mix it with breadcrumbs to create a decadent crispy crust for steak. Abracadabra! It truly is a charm. Here, it takes this meat and potatoes recipe (with a side of tender roasted veggies) above, beyond, and into otherworldly territory.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10
New York Strip Steak
24
Yukon Gold Potatoes
6
Asparagus
2
Truffle Oil
1
Beef Demi-Glace
(Contains Milk)
¼
Parsley
1
Italian Seasoning
4
Grape Tomatoes
½
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
1
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Trim woody bottom ends from asparagus. Finely chop parsley. Toss panko in a small bowl with 1 TBSP truffle oil and half the parsley. Season with salt and pepper.
Toss potatoes on a lightly oiled baking sheet with half the Italian seasoning. Season with salt and pepper. Roast in oven until browned and crispy, 25-30 minutes.
Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel. Season all over with salt, pepper, and remaining Italian seasoning. Add to pan and sear until browned and crusty, 2-3 minutes per side. Remove from pan and set aside. Wipe out pan with a paper towel.
Heat another drizzle of oil in same pan over medium-high heat. Add tomatoes and asparagus. Cook until tomatoes are starting to burst and asparagus is lightly charred, about 5 minutes. Season with salt and pepper. Remove from pan and set aside. TIP: Cover veggies with aluminum foil to keep warm
Add demi-glace and ½ cup water to same pan. Bring to a boil. Let bubble until thickened and reduced by about half, 2-3 minutes. Place steak on a baking sheet. Add a layer of panko mixture to top of steak. Roast in oven until panko is toasted and steak is cooked to desired doneness, 3-5 minutes.
Cut steak into two pieces. Toss potatoes with remaining 1 TBSP truffle oil. Season with salt and pepper. Divide potatoes, steak, and veggies between plates. Drizzle with sauce and garnish with remaining parsley
