New York Strip Steaks with Tomato Cream Shrimp


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New York Strip Steaks with Tomato Cream Shrimp

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Grilled steaks topped with green beans and tomato cream covered shrimp

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This variation of Steak Oscar—the classic recipe with steak topped with crab and a creamy bearnaise sauce—gets smothered with green beans and a bright tomato cream sauce studded with succulent shrimp.

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Servings and Ingredients

Serves 4
New York Strip Steaks
4 (12-oz. each) Hy-Vee Choice Reserve New York strip steaks
½ lbs. fresh green beans, trimmed
Hy-Vee Select olive oil, as needed
Hy-Vee kosher sea salt, to taste
Hy-Vee ground black pepper, to taste
Tomato Cream Shrimp
1 tbsp. Gustare Vita olive oil
1 (14.5-oz.) can Hy-Vee diced tomatoes with peppers, onions, and garlic
2 c. Hy-Vee heavy whipping cream
½ c. clam juice
¼ c. Hy-Vee tomato paste
2 tbsp. brandy, optional
16 medium-sized peeled and deveined raw shrimp, thawed if frozen
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste

Things To Grab

  • Charcoal or gas grill
  • Medium saucepan
  • Medium skillet
  • Meat thermometer
  • Platter
  • Aluminum foil


  1. Trim fat from steaks; let stand at room temperature 15 minutes. Prepare a charcoal or gas grill for direct cooking over medium-high heat.
  2. In a saucepan, cook green beans in salted boiling water 8 minutes or until crisp-tender; set aside and keep warm.
  3. Prepare Tomato Cream Shrimp: In a skillet over medium heat, warm olive oil and add diced tomatoes; cook 5 minutes, stirring occasionally. Whisk in whipping cream, clam juice, tomato paste, and, if desired, brandy. To add brandy, remove pan from heat, add brandy to the pan and return pan to heat. Bring to boiling. Reduce heat to maintain a simmer and cook 10 minutes, stirring occasionally. Add shrimp and simmer 3 to 4 minutes or until the shrimp are firm and opaque. Season to taste with Hy-Vee kosher sea salt.

  4. Rub steaks with olive oil and season with salt and pepper. Grill steaks for 10 to 12 minutes for medium rare (130 degrees) or 12 to 15 minutes for medium (140 degrees), turning once halfway through. Transfer steaks to a platter and cover loosely with foil; let stand 10 minutes.

  5. To serve, top steaks with green beans and Tomato Cream Shrimp.

Nutrition facts


1110 Calories per serving

Amounts Per Serving

  • Total Fat: 85g
  • Cholesterol: 380mg
  • Sodium: 1630mg
  • Total Carbohydrates: 15g
  • Protein: 73g

Daily Values

Vitamin A 60%
Vitamin C 30%
Iron 40%
Calcium 15%

Recipe Source:

Hy-Vee Seasons Summer 2016.