New York Strip Steak with Mushroom Pan Sauce

Recipe

Main Dish
New York Strip Steak with Mushroom Pan Sauce

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1 ratings

Recipe Data

2
Servings
10min
Prep
30min
Total

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Description

Date night in? Try our one-pot, 30-minute recipe that features medium-rare New York strip steak, green beans, and tender potatoes. 

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Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
2 tbsp.plus 1-1/2 tsp. Hy-Vee unsalted butter, divided
2 tbsp.plus 1/2 tsp. Gustare Vita olive oil, divided
4 oz.assorted fresh mushrooms, such as: cremini, oyster, or shiitake, sliced
2(8-oz. each) Hy-Vee Choice Reserve beef New York strip steaks, 3/4-to-1-inch thick
Hy-Vee salt
Hy-Vee ground black pepper
1(1-lbs.) tray garlic-parsley microwave potatoes, or savory herb microwave potatoes
1(0.5-lbs.) pkg. Hy-Vee Short Cuts steam-bag green beans
2 tbsp.plus 3/4 c. water, divided
1 ½ tsp.Hy-Vee cornstarch
½(1-oz.) envelope Hy-Vee au jus sauce mix, (1-1/2 tbsp.)
Fresh thyme sprigs, for garnish

Things To Grab

  • Medium cast iron skillet
  • Meat thermometer
  • Paper towels

Directions

  1. Preheat oven to 350 degrees. Heat 1 tablespoon butter and 1 tablespoon oil in a medium cast iron skillet over medium heat. Add mushrooms and cook for 6 to 8 minutes or until tender. Transfer mushrooms to a bowl; set aside. 

  2. Pat steaks dry. Rub both sides of steak with 1/2 teaspoon oil. Season steaks with salt and pepper. Heat remaining 1 tablespoon oil in skillet until shimmering. Sear steaks in hot oil for 1 minute on each side. Remove skillet and add 2 tablespoon butter. Transfer skillet with steaks to oven and roast, uncovered, for 2 to 4 minutes or until medium-rare (130 degrees.) Transfer steaks to a cutting board; cover loosely with foil and let rest for 5 minutes. Discard fat from skillet and wipe skillet clean.

  3. heat potatoes and green beans separately in microwave according to package directions; cover and keep warm.

  4. Combine 2 tablespoons water and cornstarch; add to skillet. Whisk in remaining 3/4 cup water and au jus sauce mix. Bring to boiling; cook and whisk 1 minute. Add mushrooms and remaining 1-1/2 teaspoon butter. Cook and stir until heated through. Remove from skillet.

  5. To serve, cut steaks across the grain into 1/2-inch slices. Arrange beans, steaks, and potatoes on serving plates; top with mushroom sauce.

Nutrition facts

Servings

880 Calories per serving

Amounts Per Serving

  • Total Fat: 54g
  • Cholesterol: 160mg
  • Sodium: 1530mg
  • Total Carbohydrates: 56g
  • Protein: 51g

Daily Values

0%
Iron 45%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Seasons February 2020