When Steak Met Potatoes and Creamed Kale with Peppercorn Sauce | Prepped in 10 Minutes 

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. You can view the original recipe here. 





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Plans for
  • Families
  • Vegetarians
  • Picky eaters
  • Novice cooks
Price range/ week
$70 ‐ $204
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  • Delivery to home or office
  • Skip a week if needed
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Allergens: Milk

Difficulty: Easy

Ingredients (2 servings)

  • 12 oz Sirloin Steak
  • 4 oz Kale
  • 12 oz Yukon Gold Potatoes
  • 1 Shallot
  • 4 tbsp Sour Cream (Contains Milk)
  • ½ oz Black Peppercorns
  • 1 Beef Stock Concentrate

Not Included in Your Delivery:

  • Salt
  • Pepper
  • 1 tbsp Vegetable Oil
  • 1 tbsp Butter (Contains Milk)

Nutrition Values (per serving)

  • Energy: 525 kcal
  • Fat: 19 g (Saturated: 9 g)
  • Carbohydrates: 44 g (Sugar: 6 g)
  • Dietary Fiber: 7 g
  • Protein: 45 g
  • Cholesterol: 131 mg
  • Sodium: 598 mg

Utensils

  • Baking Sheet
  • Large Pan
  • Medium Pan

Step-by-Step Instructions

  1. Preheat and Prep: 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.
  2. Roast Potatoes: 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.
  3. Cook Kale: 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.
  4. Sear Steak: 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.
  5. Make Peppercorn Sauce: 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.
  6. Make Creamed Kale and Plate: 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.

Chef’s Tip

For a beautifully caramelized finish on the veggies, give them an extra few minutes under the broiler before serving.

Enjoy your When Steak Met Potatoes with Creamed Kale and Peppercorn Sauce!