Truffled New York Strip Steak
With Roasted Rosemary Potatoes and Asparagus
Steak, potatoes, and veg is a simple equation for a solidly good meal. So how do you take it from good to great, grand, or even glorious? Add a dash of truffle, the king of all fungi. Truffle zest is mixed with butter in this recipe, resulting in a rich condiment that’s perfect for dolloping on strip steak. Carving into this one feels like being transported to the steakhouse of your dreams.
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
12 ounce
Yukon Gold Potatoes
1 teaspoon
Dried Rosemary
6 ounce
Asparagus
1 unit
Shallot
2 unit
Scallions
0.07 ounce
Truffle Zest
12 ounce
New York Strip Steak
1 unit
Beef Stock Concentrate
Not included in your delivery
1 tablespoon
Vegetable Oil
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Toss on a baking sheet with a large drizzle of oil, rosemary, salt, and pepper. Roast in oven until browned at edges and tender, about 30 minutes total (we’ll check on them after 20 minutes).
Trim woody bottom ends from asparagus. Halve and peel shallot, then thinly slice. Trim, then thinly slice scallions, separating greens and whites. Place 3 TBSP butter in a small bowl and stir in half the truffle zest and half the scallion greens (TIP: Use more zest for extra truffle flavor.) Set aside to allow butter to soften.
Pat steak dry with a paper towel. Season all over with plenty of salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat (we used nonstick). Add steak and cook to desired doneness, 3-7 minutes per side. TIP: For an even color all over, after cooking the steak, briefly sear the sides as well by holding it with tongs inside the pan.
About 10 minutes before potatoes are done, remove from oven and push toward one side of sheet. Place asparagus on other side and toss with a drizzle of olive oil. Scatter scallion whites over stalks and season with salt and pepper. Return sheet to oven and roast until asparagus is tender and potatoes are done, about 10 minutes.
Transfer steak to a cutting board or plate and let rest. Drain any excess grease from pan. Heat a drizzle of olive oil in same pan over medium heat. Add shallot and cook, tossing occasionally, until softened, about 1 minute. Pour in stock concentrate and ¼ cup water. Season with salt and pepper. Bring to a simmer, then let reduce by half. Remove from heat and stir in 1 TBSP truffle butter (save the rest for the next step).
Divide steak between plates. (TIP: Slice first if desired.) Spoon sauce over evenly. Add potatoes and asparagus to same plates. Dollop remaining truffle butter (to taste) over steak and potatoes. Garnish with remaining scallion greens.
