Balsamic Rosemary Strip Steak
with Garlic Herb Toasts and a Roasted Apple Salad
Balsamic vinegar does multiple magnificent things in this recipe. First, it’s stirred into the sauce to give it an acidity that cuts through and livens up the robust flavor of the steak. Then, it’s tossed into an apple-topped arugula salad, providing a rounded contrast to the sweetness of the fruit. Even the baguette toasts on the side, brushed in a garlic herb butter, are great for sopping up all that flavor.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Demi-Baguette
(Contains Soy, Wheat)
1 unit
Apple
2 unit
Shallot
¼ ounce
Rosemary
2 tablespoon
Garlic Herb Butter
(Contains Milk)
12 ounce
New York Strip Steak
3 teaspoon
Balsamic Vinegar
1 unit
Chicken Demi-Glace
(Contains Milk)
2 ounce
Arugula
2 ounce
Ricotta Salata Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut one baguette into ½-inch cubes. Halve and core apple; cut into ½-inch wedges. Place baguette cubes and apple on opposite sides of a foil-lined baking sheet. Toss each with salt, pepper, and a drizzle of oil. Bake until baguette is crisp, 8-10 minutes.
Meanwhile, halve, peel, and thinly slice shallots. Pick and finely chop enough rosemary leaves from stems to give you 2 tsp. Split remaining baguette in half. Place garlic herb butter in a small bowl and microwave on high until melted, about 30 seconds. Drizzle over baguette halves.
Once apple and baguette cubes have baked 8-10 minutes, remove cubes from sheet and set aside. Flip apple and continue baking until browned, another 10-15 minutes. 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, 3-5 minutes per side.
Remove steak from pan and set aside to rest. Lower heat to medium and heat a drizzle of oil in same pan. Add shallots and cook, tossing, until lightly browned, 5-7 minutes. Add chopped rosemary and cook until fragrant, about 30 seconds. Stir in ½ cup water, 1 tsp vinegar (we’ll use more of it later), and demi-glace, scraping up any browned bits on bottom. Simmer until thickened, 1-2 minutes. Season with pepper.
While shallots cook, place buttered baguette halves cut-side up on another baking sheet. Toast in oven until golden brown, 6-7 minutes. Meanwhile, toss arugula, baguette cubes, 2 tsp vinegar, and 1 TBSP olive oil in a medium bowl (you’ll have vinegar left over). Season with salt and pepper.
Slice steak against the grain. Divide steak, salad, and garlic bread between plates. Drizzle sauce over steak. Top salad with apple and crumble ricotta salata over.
