HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrushed Peppercorn Steak
Crushed Peppercorn Steak

Crushed Peppercorn Steak

with Creamed Kale and Potato Wedges

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Although there’s a wide world of food to explore, sometimes you just wanna 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 dish; crushing those ’corns by hand releases their essential oils and adds incredible depth.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

4 ounce


1 unit


¼ teaspoon

Black Peppercorns

12 ounce

Sirloin Steak

1 unit

Beef Stock Concentrate

4 tablespoon

Sour Cream


Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat25 g
Saturated Fat12 g
Carbohydrate38 g
Sugar6 g
Dietary Fiber7 g
Protein44 g
Cholesterol135 mg
Sodium560 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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


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 a few minutes.


Heat another drizzle of oil in same pan used for steak. Add shallot and ¼ tsp crushed peppercorns (use more or less to taste). Cook until shallot is soft, 2-3 minutes. Stir in stock concentrate and ½ cup water, scraping 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.


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