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New York Strip Steak with Truffle Butter

Whats sweet and nice with a little bit of spice? These tacos! Filled with beef tossed in our blend of warm, earthy spices and topped with a fruity pin...

30.00

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Allergens: Milk
Utensils: Small Bowl Baking Sheet

Whats sweet and nice with a little bit of spice? These tacos! Filled with beef tossed in our blend of warm, earthy spices and topped with a fruity pineapple salsa, they’ve got a perfectly pleasant personality with just a little bit of a wild streak. And just in case you’re not convinced that they’re as congenial as can be, let it be known that they can be prepared in a jiff and are super-duper easy.

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Instructions

This is what we do and we do it perfectly

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Halve and peel shallot, then mince until you have 2 TBSP. Trim woody bottom ends from asparagus. Cut potatoes into ½-inch cubes. Pick parsley leaves from stems; discard stems. Finely chop leaves. Place 2 TBSP butter in a small bowl and set aside.

Place potatoes in a medium pot with enough salted water to cover by 1-inch. Bring to a boil and cook until tender, about 12 minutes. Meanwhile, place milk and 1 thyme sprig in a small pot. Bring to a simmer, then remove from heat. Once potatoes are cooked, drain thoroughly and return to pot. Mash in pot with a potato masher until smooth.

Melt another 1 TBSP butter in a medium pan over medium heat. Add half the minced shallot. Cook, tossing, until just softened, 1-2 minutes. Pour shallot and melted butter into small bowl with reserved room temperature butter. Add truffle zest and a pinch of parsley. Mash together with a fork. Set aside in freezer to chill for 10 minutes.

Heat a drizzle of oil in pan used for shallot over medium-high heat. Pat steak dry with a paper towel. Season with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. Meanwhile, toss asparagus with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until just tender, about 7 minutes.