When Steak Met Potatoes and Creamed Kale with Peppercorn Sauce
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Ingredients
Cooking Process
Recipe Note
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Steps
Start by washing and thoroughly drying all the produce. Then, preheat your oven to 400°F. Next, take the potatoes and cut them into ¾ - inch - thick wedges. After that, remove the stems and ribs from the kale and discard them. Chop or tear the kale leaves into 1 - inch pieces. Halve the shallot, peel it, and mince it finely. Place the peppercorns in a bag and use a mallet or a heavy pan to pound and crush them until they are coarsely ground.
Take a baking sheet or baking dish. Drizzle a little oil on it and add the potato wedges. Sprinkle a pinch of salt and pepper over the potatoes and toss them well to coat evenly. Place the baking sheet in the preheated 400°F oven. Roast the potatoes for 30 - 35 minutes, tossing them halfway through the cooking time, until they are tender and lightly browned.
Put a large pan on the stove over medium heat. Add 1 TBSP of butter and let it melt. Once the butter is melted, add the chopped kale and a splash of water to the pan. Cook the kale for 4 - 5 minutes, stirring occasionally, until the leaves are completely wilted and very tender. Season the cooked kale with salt and pepper to taste. Then, remove the pan from the heat, but keep the kale in the pan.
Pour a drizzle of oil into a medium pan and place it over medium - high heat. Season the steak all over with salt and pepper. Once the pan is hot, add the seasoned steak to the pan. Cook the steak for 4 - 7 minutes per side, depending on your desired level of doneness. After cooking, remove the steak from the pan and set it aside to rest for 5 minutes.
Add another drizzle of oil to the same pan and heat it up. Put the minced shallot and ¼ tsp of the crushed peppercorns (adjust the amount according to your taste) into the pan. Cook the shallots and peppercorns for 2 - 3 minutes, until the shallots are soft. Then, add the stock concentrate and ½ cup of water to the pan. Use a spatula to scrape up any browned bits stuck to the bottom of the pan. Bring the mixture to a simmer and let it bubble for 2 - 3 minutes, until the liquid has reduced by half. Remove the pan from the heat, and then stir in half of the sour cream.
Return the pan with the kale to medium heat. Let the kale warm up. Once it's just warmed, remove the pan from the heat. Stir the remaining sour cream into the kale and season it with salt and pepper to taste. Take the rested steak and slice it against the grain. Divide the sliced steak, roasted potatoes, and creamed kale between plates. Drizzle the peppercorn sauce over the steak.
Nutrition
Per serving (2 servings)
525
Calories
45g
Protein
44g
Carbs
19g
Fat
598mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this recipe make?
This recipe makes 2 servings. It's a great option for a date - night dinner.
How long does it take to cook this recipe?
It takes about 22 minutes to cook, with an additional 15 minutes of prep time for a total of 37 minutes.
What are the allergens in this recipe?
The allergens in this recipe are dairy, as it contains sour cream and butter.
How long should I cook the steak?
Cook the steak for 4 - 7 minutes per side, depending on your desired level of doneness.
Can I substitute the sirloin steak?
While no substitutes are given, other steaks like ribeye or tenderloin could potentially work.
How do I store the leftovers?
The recipe doesn't mention storage, but generally, you can refrigerate leftovers in an airtight container for 3 - 4 days.
Substitutions
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Substitutions
Sirloin Steak
Ribeye Steak, New York Strip Steak, T - Bone Steak
Ribeye has more marbling, which will make it juicier and more flavorful but also higher in fat. New York Strip is leaner and has a firmer texture. T - Bone offers a combination of tenderloin and strip steak. All of these steaks may have slightly different cooking times, so adjust according to thickness and desired doneness.
Kale
Spinach, Swiss Chard
Spinach wilts much faster than kale, so reduce the cooking time to 1 - 2 minutes. Swiss Chard has a similar texture to kale but a milder flavor. It will take about the same cooking time as kale.
Yukon Gold Potatoes
Russet Potatoes, Red Potatoes
Russet potatoes are starchier and will result in a fluffier texture when roasted. Red potatoes have a thinner skin and a slightly waxy texture. They may take a bit less time to roast compared to Yukon Golds.
Shallot
Red Onion, Yellow Onion
Red onions have a milder and sweeter flavor compared to shallots. Yellow onions are more pungent. Use about the same amount as the shallot, but be aware that the flavor profile of the dish may change slightly.
Sour Cream
Greek Yogurt, Cottage Cheese (blended until smooth)
Greek yogurt is a healthier alternative with a similar tangy flavor. Cottage cheese can work as a substitute, but it may need to be blended to achieve a smooth consistency. Both may slightly change the texture of the creamed kale and peppercorn sauce.
Beef Stock Concentrate
Beef Broth, Beef Bouillon Cubes
Beef broth is a more diluted form of the concentrate. If using beef broth, you may need to reduce it more to achieve the same flavor intensity. Beef bouillon cubes can be dissolved in water according to the package instructions. The flavor may vary slightly depending on the brand.
Butter
Olive Oil, Coconut Oil
Olive oil has a distinct flavor that may change the taste of the dish slightly. Coconut oil has a tropical flavor, which may not be suitable for everyone. Both can be used in a 1:1 ratio, but keep in mind that olive oil has a lower smoke point than butter.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in airtight containers in the fridge for 3 - 4 days.
Freezer
For longer storage, freeze leftovers in freezer - safe containers for up to 3 months.
Storage Tips
- • Separate the steak, potatoes, creamed kale, and peppercorn sauce when storing to maintain texture and flavor.
- • Label containers with the date to keep track of freshness.
Reheating Tips
- • Steak: Reheat in a skillet over medium - low heat, turning occasionally to avoid overcooking and drying out.
- • Potatoes: Place in an oven at 350°F for 10 - 15 minutes until heated through, or use a microwave on high for 1 - 2 minutes, stirring halfway.
- • Creamed kale: Reheat in a saucepan over low heat, stirring constantly to prevent burning.
- • Peppercorn sauce: Heat gently in a small saucepan, stirring until warm.
Safety Notes
- • Always reheat leftovers to an internal temperature of at least 165°F to ensure safety.
- • Do not refreeze previously frozen leftovers.
Troubleshooting
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Troubleshooting
Potatoes are undercooked after 35 minutes in the oven.
Likely cause: The oven temperature may be lower than set, or the potato wedges were cut too thick.
Check the oven's temperature with an oven thermometer. If it's low, adjust the setting. Leave the potatoes in the oven for an additional 5 - 10 minutes, checking for doneness by inserting a fork into a potato wedge. If it goes in easily, the potatoes are done.
Potatoes are burnt.
Likely cause: The oven temperature was too high, or the potatoes were left in the oven for too long.
Lower the oven temperature if it was set too high. Remove the burnt potatoes from the baking sheet. If there are still some salvageable parts, you can cut off the burnt sections. If most of the potatoes are burnt, start over with a new batch of potatoes, adjusting the cooking time and temperature.
Kale is still tough after 5 minutes of cooking.
Likely cause: The kale was not chopped or torn into small enough pieces, or the heat was too low.
Increase the heat to medium - high. If the kale pieces are large, use tongs to break them up further in the pan. Continue cooking for an additional 2 - 3 minutes, stirring frequently until the kale is wilted and tender.
Steak is overcooked and tough.
Likely cause: The steak was cooked for too long or at too high a heat.
If the steak is only slightly overcooked, slice it thinly against the grain to make it more tender. You can also serve it with a flavorful sauce like the peppercorn sauce to help mask the toughness. If it's severely overcooked, unfortunately, you may need to start over with a new steak, adjusting the cooking time and heat.
Steak is undercooked in the middle.
Likely cause: The steak was not cooked for long enough, or the heat was too low.
Return the steak to the pan over medium - high heat. Cook it for an additional 1 - 2 minutes per side, depending on how undercooked it is. Use a meat thermometer to check the internal temperature. For medium - rare, the internal temperature should be around 135°F (57°C).
Peppercorn sauce is too thin.
Likely cause: The sauce was not simmered long enough for the liquid to reduce properly.
Put the pan with the sauce back on the stove over medium heat. Let it simmer for an additional 2 - 3 minutes, stirring constantly, until the sauce thickens to your desired consistency.
Peppercorn sauce is too thick or has separated.
Likely cause: The sauce was simmered for too long, or the sour cream was added too quickly or at too high a temperature.
Add a little bit of water or beef stock to the sauce, a tablespoon at a time, and whisk it vigorously until the sauce reaches the right consistency. If the sour cream has separated, you can try whisking it in a blender or food processor to emulsify it again.