American Strip & Sides Sunday Supper

1. FINAL MENU

• Name of the meal: American Strip & Sides Sunday Supper
• Cuisine type: American
• Serve time: 5:00 PM

This menu is worth sitting down for because it balances direct, high-impact technique (pan-searing a steak to a perfect crust) with quietly satisfying supporting work: potatoes given a crisp exterior, bright sautéed green beans, and a simple dressed salad. Flavors are classic American — butter-forward, mustard-accented, and apple-note bright — designed to finish at the table for ideal temperature and texture.

• Pan-Seared New York Strip Steak with Mustard Cream Pan Sauce & Garlic-Herb Butter
• Smashed Baby Potatoes with Rosemary and Butter
• Sautéed Green Beans with Shallot and Toasted Almonds
• Simple Mixed Greens Salad with Apple Cider Vinaigrette
• Sparkling Apple Cider Spritz (kid drink)
• Cabernet Sauvignon, 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Pan-Seared New York Strip Steak with Mustard Cream Pan Sauce & Garlic-Herb Butter

Equipment

• 12-inch heavy skillet (cast-iron or stainless steel)
• Small bowl (for garlic-herb butter)
• Measuring spoons and cup
• Instant-read thermometer
• Tongs
• Small heatproof spoon

Ingredients

• New York strip steaks, boneless — 2 steaks, 10 oz each (total 20 oz / 1.25 lb)
• Kosher salt ⁺ — 1 tsp
• Ground black pepper ⁺ — 3/4 tsp
• Olive oil ⁺ — 1 tbsp (for searing)
• Unsalted butter ⁺ — 2 tbsp (for garlic-herb butter)
• Garlic ⁺ — 2 cloves, finely minced (for butter)
• Fresh parsley — 1 tbsp, finely chopped (for butter)
• Fresh thyme — 1 small sprig, leaves stripped and minced (for butter and basting)
• Beef stock — 1/2 cup (4 fl oz), low-sodium preferred
• Dijon mustard ⁺ — 2 tsp
• Heavy cream — 2 tbsp
• Unsalted butter ⁺ — 1 tbsp (for finishing pan sauce)

Practical substitutions

• Steak cut: ribeye or sirloin steaks may substitute (same technique). Adjust thickness; cook to same internal temps.
• Beef stock: low-sodium chicken stock or 1/2 cup water + 1 tsp beef bouillon paste.

Cooking / Baking

• Target pan temperature: medium-high
• Internal doneness targets: Rare 120–125°F, Medium-rare 130–135°F, Medium 140–145°F. Aim for 130–135°F for medium-rare.
• Total cook time: 18 minutes (active sear + resting + sauce make)

Instructions

1. Remove steaks from refrigerator and pat very dry with paper towel. Season both sides evenly with 1 tsp kosher salt and 3/4 tsp black pepper. Set on counter to approach room temperature for ~20 minutes before searing.
2. Make garlic-herb butter: in a small bowl combine 2 tbsp unsalted butter (softened), 2 minced garlic cloves, 1 tbsp chopped parsley, and minced thyme leaves from 1 sprig. Mix and set aside, chilled briefly if you prefer firmer scoops.
3. Heat a 12-inch skillet over medium-high heat until hot (skillet should shimmer). Add 1 tbsp olive oil and swirl.
4. Add steaks to skillet (do not overcrowd). Sear undisturbed 3½–4 minutes until a deep brown crust forms. Flip and add 1 sprig thyme to pan and 1 tbsp unsalted butter; baste by tilting pan and spooning butter over steaks for 2½–3 minutes more. While basting, monitor internal temperature; target 125–130°F for medium-rare when removing (carryover will raise temp to 130–135°F).
5. Transfer steaks to a warm plate; tent loosely with foil and let rest 5–7 minutes.
6. While steaks rest, make the pan sauce: keep skillet over medium-low; pour off excess fat leaving ~1 tbsp. Add 1/2 cup beef stock, scraping browned bits from pan with a wooden spoon. Whisk in 2 tsp Dijon mustard and 2 tbsp heavy cream. Bring to a gentle simmer 1–2 minutes. If sauce needs thickening, mix 1 tsp cornstarch with 1 tsp cold water and whisk a little in; simmer until sauce coats the back of a spoon.
7. Remove pan from heat and stir in 1 tbsp unsalted butter to finish, swirling until glossy. Taste and adjust with a scant pinch of salt if needed.
8. Serve steaks whole or sliced, spoon mustard-cream sauce beside or over, and top each steak with a dollop (about 1 tbsp) of garlic-herb butter immediately before serving.

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Smashed Baby Potatoes with Rosemary and Butter

Equipment

• 10x15-inch rimmed baking sheet
• Medium mixing bowl
• Large pot (3 qt) with lid
• Potato masher or sturdy fork
• Spatula

Ingredients

• Baby potatoes — 1 lb (about 12–16 small potatoes)
• Olive oil ⁺ — 1.5 tbsp
• Kosher salt ⁺ — 1 tsp
• Ground black pepper ⁺ — 1/4 tsp
• Fresh rosemary — 1 tsp, finely chopped
• Unsalted butter ⁺ — 1 tbsp (for finishing)

Practical substitutions

• Potatoes: small Yukon Gold or small red potatoes are fine. If only larger potatoes available, cut into 1–1.5" pieces so they cook evenly.

Cooking / Baking

• Oven temp: 425°F
• Total cook time: 40 minutes (10 min prep, 30 min roast + 8 min finish)

Instructions

1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment if desired.
2. Wash potatoes; leave skins on. If potatoes vary, halve any that are larger than 1.5".
3. Place potatoes in a medium pot, add cold water to cover by 1 inch, add 1/2 tsp kosher salt (from pantry total), bring to boil, then simmer 12–15 minutes until tender when pierced with a fork. Drain and let steam-dry 1 minute.
4. Transfer potatoes to baking sheet, using bottom of a glass or potato masher press each potato flat to roughly 1/2" thickness.
5. Drizzle 1.5 tbsp olive oil over smashed potatoes, sprinkle 1 tsp kosher salt and 1/4 tsp black pepper, and 1 tsp chopped rosemary. Roast at 425°F for 20–25 minutes until edges are browned and crisp.
6. After 20–25 minutes, turn oven to broil high for 1–3 minutes if you want extra crisp—watch carefully to avoid burning. Remove from oven and immediately dot with 1 tbsp unsalted butter; let butter melt and toss lightly before serving. Total from oven start to finish roughly 30–35 minutes; active finishing time 5 minutes.

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Sautéed Green Beans with Shallot and Toasted Almonds

Not nut-free: almonds.

Equipment

• 10-inch skillet
• Small dry skillet (for toasting almonds)
• Knife and cutting board

Ingredients

• Fresh green beans — 8 oz (trimmed)
• Olive oil ⁺ — 1 tbsp
• Unsalted butter ⁺ — 1 tbsp
• Shallot — 1 small (about 1 oz), thinly sliced
• Garlic ⁺ — 1 clove, thinly sliced
• Sliced almonds — 2 tbsp
• Kosher salt ⁺ — 1/2 tsp
• Ground black pepper ⁺ — 1/8 tsp

Practical substitutions

• Almonds: use chopped pecans or walnuts if almonds unavailable (same quantity).

Cooking / Baking

• Total cook time: 12 minutes (2 min to toast almonds + 10 min sauté)

Instructions

1. Toast almonds in a dry small skillet over medium heat for 2–3 minutes, stirring constantly until fragrant and lightly golden. Transfer to plate.
2. In a 10-inch skillet over medium heat add 1 tbsp olive oil and 1 tbsp butter. Add sliced shallot and sauté 1–2 minutes until translucent.
3. Add sliced garlic and trimmed green beans, season with 1/2 tsp kosher salt and 1/8 tsp black pepper. Sauté, stirring occasionally, 6–8 minutes until beans are bright green and tender-crisp. If beans are thicker, add 1–2 tbsp water and cover 1 minute to steam then uncover and cook off water.
4. Remove from heat and stir in toasted almonds. Hold warm; finish step timing to align with steak.

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Simple Mixed Greens Salad with Apple Cider Vinaigrette

Equipment

• Medium bowl
• Whisk

Ingredients

• Mixed salad greens — 4 cups (about 4 oz)
• Apple cider vinegar — 2 tbsp
• Olive oil ⁺ — 3 tbsp
• Dijon mustard ⁺ — 1 tsp
• Honey — 1/2 tsp
• Kosher salt ⁺ — 1/8 tsp
• Ground black pepper ⁺ — a pinch

Practical substitutions

• Mixed greens: baby spinach or arugula mixed with romaine works. If arugula, reduce to 3 cups for less peppery bite.

Cooking / Baking

• Total prep time: 5 minutes

Instructions

1. In a bowl whisk 2 tbsp apple cider vinegar, 3 tbsp olive oil, 1 tsp Dijon mustard, 1/2 tsp honey, 1/8 tsp kosher salt, and a pinch of black pepper until emulsified.
2. Keep greens and dressing separated until 2–3 minutes before serving. Toss just before plating.

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Sparkling Apple Cider Spritz (Kid drink)

Not no pork, no alcohol: cider.

Equipment

• 2 highball glasses or stemmed glasses
• Measuring jigger

Ingredients (total for 2 servings)

• Sparkling apple cider — 12 fl oz (6 fl oz per serving)
• Club soda — 4 fl oz (2 fl oz per serving)
• Apple — 1 small, thin slices for garnish
• Ice — as needed (about 6–8 ice cubes total)

Practical substitutions

• Sparkling pear juice may substitute for cider.

Cooking / Baking

• Total prep time: 3 minutes (plus chilling)

Instructions

1. Fill two glasses with 3–4 ice cubes each. Add 6 fl oz sparkling apple cider to each glass, then top with 2 fl oz club soda. Garnish each glass with 1 thin apple slice. Serve chilled. Chill cider 1 hour before service if possible.

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Cabernet Sauvignon (adult beverage)

Not no pork, no alcohol: cabernet.

Equipment

• Wine glasses
• Wine opener

Ingredients

• Cabernet Sauvignon, California-style — 1 bottle (750 ml). Serve slightly below room temperature (60–65°F).

Instructions

• Purchase one 750 ml bottle. Open at service and pour 5–8 oz per adult. No cooking steps.

3. LINEAR TIMELINE (4:00 PM–5:00 PM)

• 4:00 PM: (All) Preheat oven to 425°F and assemble equipment: 12" skillet, 10" skillet, rimmed baking sheet, pot, small bowls, instant-read thermometer.
• 4:03 PM: (Smashed Potatoes) Wash baby potatoes and halve any larger pieces; place in a medium pot and cover with cold water.
• 4:05 PM: (Smashed Potatoes) Put pot over high heat and bring to a boil; add 1/2 tsp kosher salt, then reduce to simmer for 12–15 minutes until potatoes are fork-tender.
• 4:12 PM: (Smashed Potatoes) Drain potatoes thoroughly and let steam-dry 1 minute; transfer to rimmed baking sheet and smash each to ~1/2" thickness. Drizzle with 1.5 tbsp olive oil, sprinkle 1 tsp kosher salt, 1/4 tsp black pepper and 1 tsp chopped rosemary; slide into the preheated 425°F oven to roast for 25 minutes (until edges brown).
• 4:15 PM: (Green Beans / Salad) Trim green bean ends and thinly slice the shallot; wash and spin salad greens; place greens in a bowl and refrigerate until ready.
• 4:18 PM: (Steak) Remove steaks from fridge if not already and pat dry; season both sides with 1 tsp kosher salt and 3/4 tsp black pepper and place on counter to rest while other tasks proceed (approx 20–30 minutes).
• 4:20 PM: (Steak / Sauce) Make garlic-herb butter: combine 2 tbsp softened butter, 2 minced garlic cloves, 1 tbsp chopped parsley and minced thyme in a small bowl; cover and chill briefly.
• 4:22 PM: (Salad) Whisk vinaigrette: 2 tbsp apple cider vinegar, 3 tbsp olive oil, 1 tsp Dijon, 1/2 tsp honey, 1/8 tsp salt, pinch pepper. Leave dressing in bowl aside (do not toss greens).
• 4:25 PM: (Nuts) Toast 2 tbsp sliced almonds in a dry small skillet over medium, stirring constantly 2–3 minutes until golden; transfer almonds to plate.
• 4:30 PM: (Oven / Potatoes) Check potatoes in oven; continue roasting if not yet browned. (They will roast until ~4:37–4:40.)
• 4:32 PM: (Prep) Measure and have beef stock, Dijon, cream, cornstarch, and butter ready for pan sauce at the stove.
• 4:35 PM: (Green Beans) Heat 10" skillet over medium heat in preparation for green beans; have olive oil and butter near stove.
• 4:37 PM: (Potatoes) If potatoes are fork-tender and beginning to brown, proceed to finish; otherwise continue roasting to 4:40.
• 4:40 PM: (Potatoes) Remove potatoes from oven (after ~25–28 min roast). Keep oven at 425°F. Let sit on sheet 1 minute.
• 4:41 PM: (Potatoes) If you prefer extra crisp: return smashed potatoes to oven and broil 1–2 minutes monitored closely; otherwise continue next step.
• 4:42 PM: (Potatoes) Dot potatoes with 1 tbsp butter and return to oven for final crisping if needed (total final oven time now about 3–6 minutes); plan to remove by ~4:50 PM at latest.
• 4:44 PM: (Steak) Heat 12" skillet over medium-high until very hot; add 1 tbsp olive oil and swirl.
• 4:45 PM: (Green Beans) Add 1 tbsp olive oil and 1 tbsp butter to the 10" skillet; add sliced shallot and sauté 1–2 minutes.
• 4:46 PM: (Green Beans) Add sliced garlic and trimmed green beans to shallot; season with 1/2 tsp kosher salt and 1/8 tsp black pepper. Sauté, stirring occasionally.
• 4:47 PM: (Steak) Place steaks in hot 12" skillet; sear untouched 3½–4 minutes to form crust.
• 4:49 PM: (Potatoes) Remove potatoes from oven when edges are crisp and butter melted; tent loosely on sheet to keep warm (potatoes finished ~4:49–4:50).
• 4:50 PM: (Steak) Flip steaks; add 1 sprig thyme and 1 tbsp butter to pan; baste steaks for 2½–3 minutes while monitoring internal temp (target 125–130°F for medium-rare).
• 4:51 PM: (Green Beans) Continue sauté 1–2 minutes until bright green and tender-crisp; if needed add 1–2 tbsp water and cover 1 minute. Remove from heat at 4:54 and stir in toasted almonds.
• 4:53 PM: (Steak) Remove steaks to a warm plate and tent loosely with foil; rest 5–7 minutes.
• 4:53 PM: (Pan Sauce) Pour off excess fat from steak skillet leaving ~1 tbsp; add 1/2 cup beef stock, scraping browned bits, bring to simmer, whisk in 2 tsp Dijon and 2 tbsp heavy cream; simmer 1–2 minutes until slightly thickened; remove from heat and stir in 1 tbsp butter for gloss.
• 4:55 PM: (Salad) Toss greens with vinaigrette (dress just before plating).
• 4:56 PM: (Plating) Slice steaks if desired; plate steaks, spoon mustard-cream pan sauce and place 1 tbsp garlic-herb butter on each steak to melt.
• 4:57 PM: (Plating) Add a serving of smashed baby potatoes and a portion of sautéed green beans to each plate.
• 4:58 PM: (Beverages) Pour sparkling apple cider spritz into two glasses; open Cabernet and decant slightly if desired.
• 5:00 PM: (All) Serve at the table; dinner service begins.

4. CONSOLIDATED SHOPPING LIST

Produce

• Baby potatoes — 1 lb
• Fresh green beans — 8 oz
• Mixed salad greens — 4 cups
• Shallot — 1 small
• Garlic ⁺ — 3 cloves
• Fresh rosemary — 1 tsp (or 1 small sprig)
• Fresh thyme — 1 small sprig
• Fresh parsley — 1 tbsp
• Apple (garnish for spritz) — 1 small

Meat / Seafood

• Beef New York strip steak, boneless — 1.25 lb (20 oz total; two 10-oz steaks)

Dairy

• Unsalted butter ⁺ — 5 tbsp total
• Heavy cream — 2 tbsp

Dry Goods / Pantry

• Olive oil ⁺ — 6.5 tbsp total
• Kosher salt ⁺ — 3 tsp total
• Ground black pepper ⁺ — 1.25 tsp total
• Dijon mustard ⁺ — 3 tsp total
• Beef stock — 1/2 cup (4 fl oz)
• Cornstarch — 1 tsp
• Sliced almonds — 2 tbsp
• Honey — 1/2 tsp
• Apple cider vinegar — 2 tbsp

Drinks

• Sparkling apple cider — 12 fl oz total (chilled)
• Club soda — 4 fl oz total (chilled)
• Cabernet Sauvignon (California-style), red wine — 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: coarse sea salt and cracked black pepper for finishing at table; hot sauce or extra Dijon for those who want more assertive flavor at table.
• Global substitutions: beef stock may be substituted with low-sodium chicken stock or water plus 1 tsp bouillon paste; Dijon can be replaced by whole-grain mustard for texture (same quantity).
• Child-safety note: broiler and hot pans are used near service; keep children away from oven and stovetop during the final 10 minutes.
• Timeline risk(s): the tightest execution window is 4:40–5:00 PM when potatoes finish crisping, green beans are sautéed, steaks are seared, and sauce is made — three stove/oven actions overlap. This is risky because it requires monitoring multiple hot surfaces simultaneously.
• Practical mitigation mindset: set mise en place fully (all measured ingredients, toasting almonds, vinaigrette made) before the 4:40–5:00 window. Use two burners (one large skillet for steaks, one for green beans) and use the oven for potato finishing to free stovetop space. Have a towel and tongs ready; keep the pan sauce ingredients measured and nearby so making the sauce takes one focused minute while steaks rest.
• You can start as late as 4:00 PM for a 5:00 PM serve.