Peppercorn Steak with Crispy Roasted Potatoes & Creamed Kale

Creamy peppercorn sauce over juicy steak is date night perfection. It’s impossible to mess up, yet bound to impress! Classic roasted potatoes and greens complete the ultimate Valentine’s Day dinner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toss potatoes on baking sheet with drizzle of oil & pinch of salt/pepper. Place in the oven (30-35 min.), tossing halfway through cooking, until potatoes are tender & golden brown.

Step 2

Heat 1 Tbsp butter in lg. pan over med.; add kale & a splash of water. Cook (4-5 min.), tossing until very soft; season with salt/pepper. Set aside off of heat, but keep kale in pan.

Step 3

Heat drizzle of oil in med. pan over med.-high. Season steak on all sides with salt/pepper. Add steak to pan; cook (4-7 min. per side) until cooked to desired doneness. Rest (5 min.)

Step 4

Peppercorn Sauce: Add shallot & ¼ tsp crushed peppercorn to pan, (add drizzle of oil, if necessary.) Cook (2-3 min.), tossing until softened. Add stock concentrate & ½ cup water; scrape up any browned bits from the bottom of pan. Simmer (2-3 min.) & reduce until slightly thickened. Remove pan from heat; stir in half of sour cream.

Step 5

Reheat kale over med.; remove from heat & stir in remaining sour cream. Season with salt/pepper.

Step 6

Slice steak against grain; serve alongside roasted potatoes & creamed kale. Drizzle steak with peppercorn sauce & enjoy!

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