Crushed Peppercorn Steak
with Creamed Kale and Potato Wedges
Crushed Peppercorn Steak
Bold peppercorn-crusted steak pairs with silky creamed kale and crispy potato wedges for a hearty, steakhouse-style dinner with plenty of comfort and bite.
Ingredients
For 2 servings
- 1 unit Beef Stock Concentrate
- ¼ teaspoon Black Peppercorns
- 4 ounce Kale
- 1 unit Shallot
- 12 ounce Sirloin Steak
- 4 tablespoon Sour Cream
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time35m
Calories580
Protein41g
Carbs39g
Fat42g
Tags:
Protein SmartFiber SmartLow Sugar
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free serving, use a plain unsweetened plant-based yogurt instead of sour cream. If you want a different protein, this style also suits chicken or portobello mushrooms, but keep the peppery, creamy sides the same.
What to serve with it
Serve with a crisp green salad or simply steamed green beans to balance the rich steak and creamy kale. A bold red wine or sparkling water with lemon also works well alongside the peppery, hearty flavors.
