Careme

Ingredients

• Beef New York Strip Steak, 12 OZ 1 steak 20.99
• Organic Baby Bella Whole Mushrooms, 8 OZ 1 package, halved 3.10
• Broccolini 1 bunch 2.99
• Russet Potato 2 medium, cut into wedges 1.09
• Lemon 1 lemon 0.89
• Organic Rosemary, 0.5 OZ 1 teaspoon chopped 2.99
• Organic Garlic, 3 CT 2 cloves, smashed and minced 2.89
• Pantry: olive oil 1 tablespoon
• Pantry: butter 1 tablespoon
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Take the 1 Beef New York Strip Steak, 12 OZ out of the refrigerator 15 to 20 minutes ahead. Pat it very dry and season generously on both sides with kosher salt and black pepper.
2. Cut 2 medium russet potatoes into wedges. Trim the ends of 1 bunch broccolini and halve any thick stalks lengthwise. Halve the 1 package Organic Baby Bella Whole Mushrooms. Chop 1 teaspoon rosemary, mince 1 garlic clove, and lightly smash 1 garlic clove. Cut 1 lemon in half.
3. Toss the 2 medium russet potato wedges with 1/2 tablespoon olive oil, salt, and pepper. Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until crisp on the outside and fluffy inside.
4. When the potatoes have about 15 minutes left, heat a heavy oven-safe skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil. Sear the seasoned 1 New York strip steak for 2 to 3 minutes on the first side and 2 minutes on the second side until a deep crust forms.
5. Add 1 tablespoon butter, the 1 smashed garlic clove, and the 1 teaspoon chopped rosemary to the skillet. Tilt and baste the steak for 30 seconds. Transfer the skillet to the oven for 3 to 5 minutes for medium-rare to medium, depending on thickness. Move the steak to a plate and rest 8 minutes.
6. Return the skillet to the stove over medium heat. Add the 1 package halved mushrooms with a pinch of salt and cook 4 to 5 minutes until well browned. Add the 1 bunch broccolini and 2 tablespoons water, cover for 1 minute to steam lightly, then uncover. Add the 1 minced garlic clove and cook 1 more minute.
7. Squeeze in juice from half of the 1 lemon and season the mushrooms and broccolini with black pepper. Taste and adjust salt. If the pan looks dry, add a tiny splash of water and swirl to loosen the browned bits into a quick pan sauce.
8. To plate, fan slices of the rested steak across each plate. Stack the broccolini and mushrooms beside it, then add the crisp potato wedges. Finish with a small squeeze of the remaining lemon over the vegetables right before serving for brightness and shine.