Strip Steak with Dijon-Chive Pan Sauce & Roasted Sunchokes

It’s hard to beat a well-marbled steak, especially when it’s drizzled in a mustardy sauce. Serve alongside roasted sunchokes, which turn sweet and nutty when kissed by the oven’s heat. 

What You Get

Sunchokes 

Shallot 

Chives

New York strip steak (see note below)

Chicken broth 

Lemon

What You Need 

Olive oil

Salt and freshly ground pepper

Whole grain or Dijon mustard

Butter

Makes 3 Servings

25 minutes active time

35 minutes total time

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil or parchment paper. 

Step 2

Cut the sunchokes into ½-inch-thick slices. Spread the sunchokes on the prepared pan, toss with 2 tablespoons olive oil, and season with salt and pepper. Transfer the pan to the oven and roast until the sunchokes are tender and starting to brown on the bottom, 20 minutes. Flip the sunchokes and roast for another 5 minutes. 

Step 3

Meanwhile, slice the shallot. Chop 2 tablespoons of chives. Remove the steak from the packaging, pat dry with paper towels, and season generously with salt and pepper on both sides.

Step 4

In a cast-iron skillet or frying pan over medium-high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the steak and cook until browned on the first side, 3 to 5 minutes. Flip and continue to cook until done to your liking, 3 minutes longer for medium, depending on thickness. Transfer the steak to a cutting board, tent with foil to keep warm, and let rest, at least 5 minutes.

Step 5

Meanwhile, drain the fat from the skillet (no need to wipe it out), and set over medium heat. Add the shallots, and cook, stirring frequently, until golden brown, 2 minutes. Stir in ½ cup chicken broth, scraping up the meaty bits on the bottom of the skillet. Whisk in 2 tablespoons mustard. Bring the sauce to a simmer and cook until reduced by about half, 3 to 5 minutes. Remove from the heat, and stir in the juice of ½ lemon and 1 tablespoon butter. Season to taste with salt and pepper.

Step 6

Slice the steak, and transfer it to plates, with the sunchokes on the side. Drizzle the sauce over the steak, shower the sunchokes with chopped chives, and serve warm. 

Contains: milk.

Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.