Marinated in garlic, shallots, and herbs, this sliced NY strip steak delivers steakhouse-level flavor with every bite. It’s paired with creamy Parmesan mashed potatoes, roasted asparagus, and a spicy jalapeño chimichurri for a refreshing kick.
Nutritional facts
Protein
47g
Carbs
30g
Calories
930kcal
Fat
70g
Ingredients
Parmesan Cheese, Canola Oil, Italian Parsley, Butter, Red Onion, Kosher Salt, Potato, Asparagus, Jalapeno Peppers, Shallot, Black Pepper, Extra Virgin Olive Oil, Red Wine Vinegar, NY Strip Steak, Heavy Cream, Garlic, Rosemary, Cilantro, Thyme
Contains milk.
Reviews
4.1
Based on 269 reviews
Jamie · 09/20/26
Renee · 09/13/26
Not bad, but could've had more steak...
COLEMAN · 08/28/26
Lauren · 08/22/26
LaNese · 08/20/26
Delicious! Well prepared, just don't follow the heating instructions, otherwise it will all turn to rubber!
Sarah · 08/20/26
paid Xtra for a tough steak. would give zero stars if I had that option.
Lori · 08/18/26
quality of meat was very poor. mostly fat and grizzle and what was eatable was tough as leather
Sanford · 08/17/26
Alma · 08/14/26
tough meat
Gwendolyn · 08/12/26
Cassandra · 08/12/26
Unfortunately the steak came overcooked. More of a medium well that became well done once heated up but it was all tasty.
Cady · 08/12/26
Joseph · 08/11/26
Joshua · 08/11/26
Steak was very sinewy. Couldn’t eat more than a few bites.
Tracey · 08/11/26
Just okay. Not the best beef once it's heated up. Tends to be a bit tough sometimes.
Suzanne · 08/11/26
Needs more mashed potatoes. The steak is very well seasoned. So much so, it did not need the sauce.
Aren · 08/11/26
Can I give this a 10? Sauce was perfect. Asparagus and potatoes added to a better balance. Meat was not dry at all.
Joanne · 08/10/26
The steak was over cooked and tasted weird. For a premium selection, this was disappointing and I would like a credit for this meal added to my account please.
Matt · 08/10/26
This was terrible. The steak was all fat and could not eat it
Chef Raymundo Agrazal is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He has worked with various restaurants in New York, one of which is Pampano. He prioritizes using healthy, organic, and sustainable food and ingredients. Focusing on French, Mexican, and seafood cuisines, Agrazal channels his energy with utmost committment toward providing glorious satisfaction for the palate.
