When Steak Met Potatoes and Creamed Kale with Peppercorn Sauce

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.

Wash all the produce thoroughly and pat it dry with a clean towel. Preheat your oven to 400°F (204°C). Take the potatoes and cut them into wedges that are about ¾ - inch thick. With the kale, remove the stems and ribs and discard them. Then, 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.

Place the potato wedges on a baking sheet or in a baking dish. Drizzle a little oil over them and sprinkle a pinch of salt and pepper. Toss the potatoes to coat them evenly with the oil, salt, and pepper. Put the baking sheet or dish in the preheated oven. Roast the potatoes for 30 - 35 minutes. After about 15 - 17 minutes, take the potatoes out of the oven and toss them again. Then, return them to the oven and continue roasting until they are tender when pierced with a fork and lightly browned on the outside.

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.

Put 1 tablespoon of butter in a large pan and place it over medium heat. Let the butter melt. Once the butter is melted, add the chopped kale to the pan along with a splash of water. Stir the kale and cook it for 4 - 5 minutes, or 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 leave 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.

Drizzle a little oil into a medium - sized pan and place it over medium - high heat. Season the steak all over with salt and pepper. Once the oil in 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 on a plate 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.

Drizzle a bit more oil into the same pan used for the steak and heat it up. Add the minced shallot and ¼ teaspoon of the crushed peppercorns (you can adjust the amount to your taste) to the pan. Cook the shallot and peppercorns for 2 - 3 minutes, or until the shallots are soft and translucent. 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, or until the liquid has reduced by half. Remove the pan from the heat and 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.

Put the pan with the kale back over medium heat. Let the kale warm up. Once it is just warmed through, remove the pan from the heat. Stir in 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 and potatoes.