topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Steak and Potatoes

Steak and Potatoes

with Montreal-Style Spices and Creamed Kale

Sometimes you just wanna kick back and stick with the classics. And that’s OK—who doesn’t love a meal that is truly no-fuss? But even if it’s tried and true, this recipe doesn’t lack in excitement: the steak and roasted potatoes are seasoned with our Bold and Savory spice blend for heat and bonus flavor, while the kale is tossed with sour cream for extra richness.


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

Total Time40 minutes
Prep Time


serving amount

5 unit

Yukon Gold Potatoes

4 ounce

Curly Kale

1 unit


2 clove


¼ ounce


1 tablespoon

Bold & Savory Steak Spice

10 ounce

Sirloin Steak

2 ounce

Sour Cream

(Contains Milk)

2 unit

Beef Stock Concentrate

Not included in your delivery

7 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat39 g
Saturated Fat0 g
Carbohydrate42 g
Sugar0 g
Dietary Fiber0 g
Protein40 g
Cholesterol0 mg
Sodium960 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.


Baking Sheet
Large Pan
Paper Towel



Wash and dry all produce. Adjust rack to top position and preheat oven to 450 degrees. Remove and discard stems and large ribs from kale. Tear or chop leaves into 1-inch pieces. Halve, peel, and thinly slice shallot. Peel and mince 2 cloves garlic. Chop parsley until you have 1 TBSP. Cut potatoes into ½-inch cubes.


Toss potatoes with 1 TBSP oil, half the steak spice, salt, and pepper on a baking sheet. Roast in oven until crisp, 20-25 minutes, tossing halfway through.


Melt 1 TBSP butter in a large pan over medium heat. Add garlic. Cook until fragrant, about 30 seconds. Add kale and toss, then pour in 2 TBSP water. Cook, stirring, until tender, about 4 minutes. Remove pan from heat. Stir in half the sour cream and 1 TBSP water. Season with salt and pepper. Remove from pan and set aside, covered.


Heat 1 TBSP oil in same pan over medium heat. Pat steak dry with a paper towel and season all over with salt, pepper, and remaining steak spice. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and let rest. Slice against the grain before serving.


Wipe out pan and place over medium-high heat. Add shallot and a drizzle of oil. Cook until softened, about 2 minutes. Stir in stock concentrates and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. Remove pan from heat and stir in 1 TBSP butter, half the chopped parsley, and remaining sour cream. Season with plenty of pepper.


Reheat kale in microwave, if needed. Divide steak, potatoes, and kale between plates. Drizzle pan sauce over steak and sprinkle with remaining chopped parsley.