Crushed Peppercorn Steak

Name: Crushed Peppercorn Steak with Creamed Kale and Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Shallot; 4 ounce Kale; 12 ounce Yukon Gold Potatoes; ¼ teaspoon Tricolor Peppercorns; 12 ounce Sirloin Steak; 1 unit Beef Stock Concentrate; 4 tablespoon Sour Cream; 1 tablespoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Creamed Kale and Potato Wedges

Recipe Development TeamPublished on August 02, 2018

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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 sauce made with freshly cracked peppercorns to this steak and potatoes dish; crushing those ’corns by hand releases their essential oils and adds incredible depth.

Allergens:

Tree Nuts

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

4 ounce

Kale

12 ounce

Yukon Gold Potatoes

¼ teaspoon

Tricolor Peppercorns

(Contains: Tree Nuts)

12 ounce

Sirloin Steak

1 unit

Beef Stock Concentrate

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2971 kJ

Calories710 kcal

Fat43 g

Saturated Fat17 g

Carbohydrate39 g

Sugar7 g

Dietary Fiber7 g

Protein38 g

Cholesterol155 mg

Sodium610 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

•Baking Sheet

•Large Pan

•Medium Pan

Instructions

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

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

Meanwhile, melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook, tossing occasionally, until leaves are 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 for a few minutes.

Heat another drizzle of oil in same pan. Add shallot and ¼ tsp ground peppercorns (use more or less to taste). Cook, tossing, until shallot is soft, 2-3 minutes. Stir in stock concentrate and ½ cup water, scraping up any browned bits on bottom. 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 along with potatoes and kale. Drizzle steak with sauce and serve.