Steak & Green Peppercorn Sauce with Kale & Roasted Potato

• Gluten free

• Meat

  • 1 Steak

• Produce

  • 2 Cloves Garlic
  • 1 Bunch Kale
  • 1 Russet potato

• Condiments

  • 1 tbsp Dijon mustard, Whole Grain

• Baking & Spices

  • 1 1/2 tbsp Peppercorns, green

• Dairy

  • 2 tbsp Butter

Found on blueapron.com

Description

Ingredients

• 1 Steak
• 2 Cloves Garlic
• 1 Bunch Kale
• 1 Russet Potato
• 2 Tablespoons Butter
• 1½ Tablespoons Green Peppercorns
• 1 Tablespoon Whole Grain Dijon Mustard

Directions

• 1 Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potato lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves.
• 2 Roast the potato: Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
• 3 Cook the kale: While the potato roasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.
• 4 Cook the steak: While the potato continues to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and set aside to rest for at least 5 minutes.
• 5 Make the sauce: While the steak rests, add the peppercorns, mustard and ⅓ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until thoroughly combined. Season with salt and pepper to taste. Set aside in a warm place.
• 6 Slice the steak & plate your dish: Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the roasted potato, cooked kale and sliced steak between 2 dishes. Top the steak with the sauce. Enjoy!
• 1 Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potato lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves.
• 2 Roast the potato: Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
• 3 Cook the kale: While the potato roasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.
• 4 Cook the steak: While the potato continues to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and set aside to rest for at least 5 minutes.
• 5 Make the sauce: While the steak rests, add the peppercorns, mustard and ⅓ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until thoroughly combined. Season with salt and pepper to taste. Set aside in a warm place.
• 6 Slice the steak & plate your dish: Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the roasted potato, cooked kale and sliced steak between 2 dishes. Top the steak with the sauce. Enjoy!

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