HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeppercorn Steak
Peppercorn Steak

Peppercorn Steak

with Crispy Roasted Potatoes and Creamed Kale

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Creamy peppercorn sauce over juicy steak is date night perfection. It’s impossible to mess up, yet bound to impress! Classic roasted potatoes and greens complete the ultimate Valentine’s Day dinner.


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

Sirloin Steak

4 ounce


12 ounce

Yukon Gold Potatoes

2 ounce


2 ounce

Sour Cream


½ ounce

Black Peppercorns

1 unit

Beef Stock Concentrate

Not included in your delivery

½ tablespoon



2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories647 kcal
Energy (kJ)2707 kJ
Fat35 g
Saturated Fat14 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber7 g
Protein42 g
Sodium551 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
Cutting Board
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Prep the ingredients: Preheat the oven to 400 degrees. Cut the potatoes into ¾-inch wedges. Remove the ribs and stems from the kale and slice or tear the leaves into 1-inch pieces. Halve, peel, and mince the shallot. Using a flat mallet or a pan, crush the peppercorns inside their bag until coarsely ground.


Roast the potatoes: Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 30-35 minutes, tossing halfway through cooking, until the potatoes are tender and golden brown.


Cook the kale: Heat 1 Tablespoon butter in a large pan over medium heat. Add the kale and a splash of water to the pan. Cook, tossing, for 4-5 minutes, until very soft. Season with salt and pepper. Set aside off the heat, but keep the kale in the pan.


Cook the steak: Heat a drizzle of oil in a medium pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 4-7 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes.


Make the peppercorn sauce: Add the shallot and ¼ teaspoon crushed peppercorn (or more, to taste) to the pan, adding a drizzle of oil if necessary. Cook, tossing, 2-3 minutes, until softened. Add the stock concentrate and ½ cup water to the pan and scrape up any browned bits from the bottom of the pan. Bring to a simmer and reduce until slightly thickened, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.


Cream the kale: Reheat the kale over medium heat, then remove from the heat and stir in the remaining sour cream. Season with salt and pepper.


Finish and plate: Slice the steak against the grain, then serve alongside the roasted potatoes and creamed kale. Drizzle the steak with the peppercorn sauce and enjoy!