Crushed Peppercorn Steak

Crushed Peppercorn Steak

with Creamed Kale and Potato Wedges

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Although there’s a wide world of food out there to explore, sometimes you just want to stick to the classics. We get it. But to make a tried-and-true recipe dazzle, you’ve got to maximize the power of your ingredients. Which is why we’re adding a freshly cracked peppercorn sauce to this steak and potatoes recipe; crushing those ’corns by hand releases their essential oils and adds a new depth of flavor.

Tags:Gluten free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

12 ounce

Yukon Gold Potatoes

4 ounce

Kale

1 unit

Shallot

¼ teaspoon

Black Peppercorns

12 ounce

Sirloin Steak

1 unit

Beef Stock Concentrate

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber7 g
Protein42 g
Cholesterol155 mg
Sodium600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Baking Sheet
Large Pan
InstructionsPDF
Instructions
Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ¾-inch-thick wedges. Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces. Halve, peel, and mince shallot. Use a mallet or heavy pan to pound peppercorns in their bag until coarsely ground.

Roast Patatoes
Roast Patatoes
2

Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish. Roast in oven until tender and browned, 30-35 minutes, tossing halfway through

Cook Kale
Cook Kale
3

Melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook until leaves are completely wilted and very tender, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.

Sear Steak
Sear Steak
4

Heat a drizzle of oil in a medium pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest, 5 minutes.

Make Peppercorn Sauce
Make Peppercorn Sauce
5

Heat another drizzle of oil in same pan. Add shallot and ¼ tsp crushed peppercorns (use more or less to taste). Cook until shallot is soft, 2-3 minutes. Add stock concentrate and ½ cup water. Scrape up any browned bits from pan. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.

Cream Kale and Plate
Cream Kale and Plate
6

Return pan with kale to medium heat. When just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide between plates and serve with potatoes and kale. Drizzle with sauce.