Crushed Peppercorn Steak
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Crushed Peppercorn Steak

Crushed Peppercorn Steak

with Creamed Kale and Potato Wedges

Although there’s a wide world of food out there to explore, sometimes you just want to stick to the classics. We get it. But to make a tried-and-true recipe dazzle, you’ve got to maximize the power of your ingredients. Which is why we’re adding a freshly cracked peppercorn sauce to this steak and potatoes recipe; crushing those ’corns by hand releases their essential oils and adds a new depth of flavor.

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

Yukon Gold Potatoes

4 ounce

Kale

1 unit

Shallot

¼ teaspoon

Black Peppercorns

12 ounce

Sirloin Steak

1 unit

Beef Stock Concentrate

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories650 kcal
Energy (kJ)2720 kJ
Fat35 g
Saturated Fat14 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber7 g
Protein42 g
Cholesterol155 mg
Sodium600 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

Instructions

Preheat and Prep
1

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 peppercorns in their bag until coarsely ground.

Roast Patatoes
2

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 browned, 30-35 minutes, tossing halfway through

Cook Kale
3

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.

Sear Steak
4

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.

Make Peppercorn Sauce
5

Heat another drizzle of oil in same pan. Add shallot and ¼ tsp crushed peppercorns (use more or less to taste). Cook until shallot is 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.

Cream Kale and Plate
6

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 with potatoes and kale. Drizzle with sauce.