September Recipes

Coffee-Crusted Steak with Thyme-Roasted Vegetables

Oven tray of Coffee Crusted Steak with Thyme Roasted Vegetables
Total Time:
80 minutes


  • 4 (8-oz.) Hy-Vee Choice Reserve beef New York strip steaks, about ¾ to 1-inch thick
  • 2 tbsp purchased coffee rub for beef
  • 8 Hy-Vee Smart Bite Potatoes flavor fusion, halved
  • 8 Brussels sprouts, trimmed and halved
  • 4 tbsp Gustare Vita olive oil, divided
  • 2 ½ tbsp chopped fresh thyme, divided
  • 1 ½ tsp Hy-Vee salt, divided
  • ½ tsp plus ⅛ tsp. Hy-Vee black pepper, divided
  • 1 (5-oz.) pkg. fresh small whole shiitake mushrooms
  • 5 tbsp Hy-Vee unsalted butter, melted; divided
  • ½ shallot, finely chopped
  • 1 ½ Italian parsley, chopped
  • 1 cloves garlic, minced
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Preheat oven to 450°. Pat steaks dry with paper towels. Sprinkle and rub both sides of steaks with coffee rub; let stand at room temperature for 25 minutes.
Place potatoes and Brussels sprouts in large bowl. Drizzle with 2 tablespoons olive oil; sprinkle with 1 tablespoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat. Arrange in a single layer in large rimmed baking pan. Roast for 12 minutes.
Toss mushrooms with 2 tablespoons melted butter, 1 tablespoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Scatter mushrooms on top of vegetables in baking pan. Roast 7 to 9 minutes or until mushrooms are slightly brown. Transfer vegetables to a bowl; cover to keep warm. Preheat broiler to HIGH.
Stir together remaining 3 tablespoons melted butter, shallot, parsley, remaining ½ tablespoon thyme, garlic, remaining ½ teaspoon salt, and remaining 1/8 teaspoon pepper in small bowl.
Remove steaks in the rimmed baking pan. Broil 4 inches from heat for 10 to 14 minutes or until steaks reach 130° for medium-rare doneness, turning steaks over halfway through and adding vegetables during the last 30 to 60 seconds. Remove from broiler; spoon butter mixture onto hot steaks. Loosely cover and let stand for 5 minutes before serving.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 53g 68%
Saturated Fat: 21g
Trans Fat: .5g
Cholesterol: 160mg 53%
Sodium: 2140mg 93%
Total Carbohydrate: 21g 8%
Dietary Fiber: 4g 14%
Sugars: 2g 4%
Protein: 46g 92%

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