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Blue Apron - NY Strip Steaks & Truffle Butter with Fingerling Potatoes & Sautéed Spinach
This sophisticated dish features our earthy truffle zest seasoning, which we’re mashing into smooth butter along with sliced chives to make a rich, aromatic topping that deliciously melts onto juicy steaks.
Ingredients
6 oz Baby Spinach
3/4 Fingerling Potatoes
2 Cloves Garlic
1 Shallot
1 tbsp Capers
1 Bunch Chives
1 Bunch Parsley
1 oz Salted Butter
1/4 Cup Grated Parmesan Cheese
1 tbsp Sherry Vinegar
1.5 tsp Calabrian Chili Paste
1/3 Cup Crispy Onions
1/4 tsp Truffle Zest
Method
- Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Roughly chop the parsley leaves and stems. Thinly slice the chives. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic.
- Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped parsley, capers, and half the parmesan; toss to coat. Taste, then season with salt and pepper if desired.
- Meanwhile, in a bowl, combine the softened butter, as much of the truffle zest as you’d like, and half the sliced chives. Using a fork, mash to thoroughly combine.
- Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
- While the steaks rest, to the pan of reserved fond, add the sliced shallot and chopped garlic; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the spinach and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
- Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cooked spinach and finished potatoes. Top the steaks with the truffle butter. Top the spinach with the crispy onions and remaining parmesan. Garnish with the remaining sliced chives. Enjoy!
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