When Steak Met Potatoes

Name: When Steak Met Potatoes and Creamed Kale with Peppercorn Sauce
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Sirloin Steak; 4 ounce Kale; 12 ounce Yukon Gold Potatoes; 1 unit Shallot; 4 tablespoon Sour Cream; ½ ounce Black Peppercorns; 1 unit Beef Stock Concentrate; unit Salt; unit Pepper; 1 tablespoon Vegetable Oil; 1 tablespoon Butter

and Creamed Kale with Peppercorn Sauce

Recipe Development TeamPublished on December 19, 2016

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When cooking a date-night dinner for a loved one (or indulging in some personal TLC), it’s best to keep it simple, cupid. You’re more likely to impress by showing off your mastery of the classics than by breaking out the brulee blowtorch and nearly setting something on fire. So say “I love you” with a meal that never fails to please: steak and potatoes with creamed veggies and a peppercorn sauce. Call it steak au poivre if you wanna get fancy.

Tags:

Gluten-free

Allergens:

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Sirloin Steak

4 ounce

Kale

12 ounce

Yukon Gold Potatoes

1 unit

Shallot

4 tablespoon

Sour Cream

(Contains: Milk)

½ ounce

Black Peppercorns

1 unit

Beef Stock Concentrate

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories525 kcal

Fat19 g

Saturated Fat9 g

Carbohydrate44 g

Sugar6 g

Dietary Fiber7 g

Protein45 g

Cholesterol131 mg

Sodium598 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

•Pan

Instructions

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 and crush 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 lightly 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 until leaves are completely wilted and very 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, 5 minutes.

Heat another drizzle of oil in same pan. Add shallot and ¼ tsp crushed peppercorns (more or less to taste). Cook until shallots are soft, 2-3 minutes. Add stock concentrate and ½ cup water. Scrape 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 just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide between plates and serve next to potatoes and kale. Drizzle with sauce.