Steak and Potatoes
with Montreal-Style Spices and Creamed Kale
Sometimes you just wanna kick back and stick with the classics. And that’s OK—who doesn’t love a meal that is truly no-fuss? But even if it’s tried and true, this recipe doesn’t lack in excitement: the steak and roasted potatoes are seasoned with our Bold and Savory spice blend for heat and bonus flavor, while the kale is tossed with sour cream for extra richness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 unit
Yukon Gold Potatoes
4 ounce
Curly Kale
1 unit
Shallot
2 clove
Garlic
¼ ounce
Parsley
1 tablespoon
Bold & Savory Steak Spice
10 ounce
Sirloin Steak
2 ounce
Sour Cream
(Contains Milk)
2 unit
Beef Stock Concentrate
Not included in your delivery
7 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to top position and preheat oven to 450 degrees. Remove and discard stems and large ribs from kale. Tear or chop leaves into 1-inch pieces. Halve, peel, and thinly slice shallot. Peel and mince 2 cloves garlic. Chop parsley until you have 1 TBSP. Cut potatoes into ½-inch cubes.
Toss potatoes with 1 TBSP oil, half the steak spice, salt, and pepper on a baking sheet. Roast in oven until crisp, 20-25 minutes, tossing halfway through.
Melt 1 TBSP butter in a large pan over medium heat. Add garlic. Cook until fragrant, about 30 seconds. Add kale and toss, then pour in 2 TBSP water. Cook, stirring, until tender, about 4 minutes. Remove pan from heat. Stir in half the sour cream and 1 TBSP water. Season with salt and pepper. Remove from pan and set aside, covered.
Heat 1 TBSP oil in same pan over medium heat. Pat steak dry with a paper towel and season all over with salt, pepper, and remaining steak spice. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and let rest. Slice against the grain before serving.
Wipe out pan and place over medium-high heat. Add shallot and a drizzle of oil. Cook until softened, about 2 minutes. Stir in stock concentrates and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. Remove pan from heat and stir in 1 TBSP butter, half the chopped parsley, and remaining sour cream. Season with plenty of pepper.
Reheat kale in microwave, if needed. Divide steak, potatoes, and kale between plates. Drizzle pan sauce over steak and sprinkle with remaining chopped parsley.
