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L'artisan

New York Strip Steak with Tomato-Potato Gratin

& Baby Arugula Salad

Cooking time

45 minutes

Servings

2/4

Calories

1040 /serving

There’s something so special about sharing a beautifully crafted meal. This New York strip steak recipe for two is no exception: it’s a premium cut that’s perfectly designed to complement the side, featuring decadent layers of potatoes and vine tomatoes in silky cream infused with fresh thyme and sharp cheddar. Plus you’ll prep a delicate arugula salad tossed in honey-Dijon vinaigrette to bring a touch of vibrant colour to this gourmet experience.

We will send you:

  • 12.5oz AAA striploin steak for two
  • 2 Tomatoes
  • 1 Bunch of thyme
  • 90g Baby arugula (or baby spinach)
  • 450g Potatoes
  • 30ml Honey-Dijon vinaigrette
  • 90ml Heavy cream
  • 100g White cheddar
  • 10.5g Tomato-potato gratin spice blend (paprika, aleppo pepper, salt)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Large pot
Strainer
Peeler
Sheet pan
Medium oven-safe baking dish
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
67 g
Saturated Fat
33 g
Sodium
1050 mg
Total Carbs
57 g
Sugars
10 g
Protein
59 g
Fibres
7 g
Preparation
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Mise en place
Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Peel and thinly slice the potatoes. Thinly slice the tomatoes. Pick the thyme leaves off the stems; roughly chop the leaves.
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Cook the potatoes
Add the potatoes to the pot of boiling water. Cook, 5 to 7 minutes, until fork-tender. Drain the potatoes.
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Assemble the gratin
Grease the bottom of an oven-safe baking dish with 1 tbsp butter (double for 4 portions). Reserving ¼ cheddar, assemble the dish by alternating layers of overlapping potatoes and tomatoes, sprinkling each layer with thyme, spice blend, S&P and cheddar as you go. Top the final layer with the reserved cheddar and 1 tbsp butter (double for 4 portions) broken into pieces; pour the cream over top.
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Bake the gratin
Place the gratin on a sheet pan to prevent spillage and bake in the oven, 15 to 20 minutes, or until the cheddar is melted and golden. Let stand for 5 minutes before serving.
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Cook the steak
While the gratin bakes, in a medium pan, heat a drizzle of oil on medium-high. Pat the steak dry with paper towel; season with S&P. Add the steak* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired. Transfer the steak to a cutting board and let rest for 5 minutes before slicing it against the grain.
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Make the salad & serve
In a large bowl, add the arugula and drizzle with as much of the vinaigrette as you’d like; season with S&P to taste. Divide the steak and gratin between your plates. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.