Strip Steak Bearnaise
with Creamed Kale and Rosemary Potatoes
Strip Steak Bearnaise
Juicy strip steak topped with silky béarnaise, served with creamy kale and fragrant rosemary potatoes for a rich, steakhouse-style dinner.
Ingredients
For 2 servings
- 1 unit Beef Stock Concentrate
- 4 ounce Kale
- 10 ounce New York Strip Steak
- 12 ounce Potato
- ¼ ounce Rosemary
- 1 unit Shallot
- 4 tablespoon Sour Cream
- ¼ ounce Tarragon
- 2 teaspoon White Wine Vinegar
Additional Ingredients
- 2 Butter
- Pepper
- Salt
- 1 Vegetable Oil
American
PDF
DifficultyEasy
Total Time45m
Calories720
Protein38g
Carbs41g
Fat44g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free plate, use a plant-based sour cream in place of the creamy topping. If you avoid beef, swap the strip steak for portobello mushrooms or a thick tofu steak while keeping the rest of the dish's flavors.
What to serve with it
A crisp green salad or blistered green beans work well alongside the steak and creamy sides. If you want a fuller plate, add crusty bread or roasted mushrooms to echo the savory, herby flavors.
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