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

Crushed Peppercorn Steak

with Creamed Kale and Potato Wedges

calorie smart
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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.


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

1 unit


4 ounce


12 ounce

Yukon Gold Potatoes

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)2427 kJ
Calories580 kcal
Fat42 g
Saturated Fat12 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber7 g
Protein41 g
Cholesterol140 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Halve, peel, and mince shallot. Remove and discard any stems and large ribs from kale. Cut potatoes into ¾-inch-thick wedges. Transfer peppercorns to a zip-close bag. Using a heavy pan or mallet, pound peppercorns until coarsely ground.


Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast 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.