Preheat oven to 450 degrees. Pat steaks dry with paper towels. Sprinkle and rub both sides of steaks with coffee rub; let stand at room temperature for 25 minutes.
The savory coffee rub complements the New York strip steaks and pairs with roasted vegetables like shiitake mushrooms and potatoes.
Servings and Ingredients
|4 (8-oz.) Hy-Vee Choice Reserve beef New York strip steaks, about 3/4 to 1-inch thick|
|2 tbsp. purchased coffee rub for beef|
|8 Hy-Vee Smart Bite Potatoes flavor fusion, halved|
|8 Brussels sprouts, trimmed and halved|
|4 tbsp. Gustare Vita olive oil, divided|
|2 ½ tbsp. chopped fresh thyme , divided|
|1 ½ tsp. Hy-Vee salt, divided|
|½ tsp. plus 1/8 tsp. Hy-Vee black pepper, divided|
|1 (5-oz.) pkg. fresh small whole shiitake mushrooms|
|5 tbsp. Hy-Vee unsalted butter, melted; divided|
|½ shallot, finely chopped|
|1 ½ tsp. Italian parsley, chopped|
|1 clove(s) garlic, minced|
Things To Grab
- Paper towels
- Large bowl
- Large rimmed baking pan
- Small bowl
Place potatoes and Brussels sprouts in large bowl. Drizzle with 2 tablespoons olive oil; sprinkle with 1 tablespoon thyme, 1/2 teaspoon salt, and ¼ teaspoon pepper. Toss to coat. Arrange in a single layer in large rimmed baking pan. Roast for 12 minutes.
Toss mushrooms with 2 tablespoons melted butter, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter mushrooms on top of vegetables in baking pan. Roast 7 to 9 minutes or until mushrooms are slightly brown. Transfer vegetables to a bowl; cover to keep warm. Preheat broiler to HIGH.
Stir together remaining 3 tablespoons melted butter, shallot, parsley, remaining 1/2 tablespoon thyme, garlic, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in small bowl.
Remove steaks in the rimmed baking pan. Broil 4 inches from heat for 10 to 14 minutes or until steaks reach 130 degrees for medium-rare doneness, turning steaks over halfway through and adding vegetables during the last 30 to 60 seconds. Remove from broiler; spoon butter mixture onto hot steaks. Loosely cover and let stand for 5 minutes before serving.
Amounts Per Serving
- Total Fat: 53g
- Cholesterol: 160mg
- Sodium: 2140mg
- Total Carbohydrates: 21g
- Protein: 46g
Hy-Vee Seasons Magazine September 2021