Truffled New York Strip Steak
With Roasted Rosemary Potatoes and Asparagus
Truffled New York Strip Steak
Seared strip steak gets a luxurious truffle finish, served with roasted rosemary potatoes and tender asparagus for a rich, elegant dinner.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 1 unit Beef Stock Concentrate
- 1 teaspoon Dried Rosemary
- 12 ounce New York Strip Steak
- 2 unit Scallions
- 1 unit Shallot
- 0.07 ounce Truffle Zest
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 3 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time40m
Calories810
Protein38g
Carbs38g
Fat62g
Tags:
Protein SmartFiber SmartLow SugarMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, choose a butter-free finishing sauce or use olive oil where a rich dairy element might usually be added. If you avoid beef, a similarly hearty cut of pork or a thick portobello can stand in while keeping the same robust, satisfying feel.
What to serve with it
Serve with a crisp green salad, warm crusty bread, or a simple red wine to balance the rich steak and earthy truffle notes. A bright, tangy sauce or pickled vegetables also help cut through the hearty, savory flavors.
