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.
Yukon Gold Potatoes
Beef Stock Concentrate
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.