Pan Seared Steak and Mushroom Sauce with Sautéed Kale and Roasted Potatoes

Servings:
Pan Seared Steak and Mushroom Sauce with Sautéed Kale and Roasted Potatoes 4.33/5 (3 votes)

My family is tolerant of kale - not completely opposed - but not excited either. I love it for its texture and ability to hold onto flavors. In this dish it does just that with a bit of lemon and garlic; and is also a great compliment to the potatoes and bold steak and mushroom sauce. All that said, spinach would be great if you'd prefer. It's up to you. (The steak with mushroom sauce is pretty fantastic too!)

Roasted New Potatoes

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound baby new potatoes, quartered
  • 1-2 tablespoons olive oil
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Preheat oven to 450.
  2. Place quartered new potatoes on a rimmed baking sheet and toss in oilve oil.
  3. Sprinkle with kosher salt and pepper and roast for 20-25 minutes, flipping once.

Nutritional Information

Serving Size 117g Calories 108 Fat 3.6 Carbs 18 Fiber 2.7 Protein 2.

Pan Seared Steak with Mushroom Sauce

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds ribeye steak
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons shallot, minced
  • 1/2 cup heavy cream
  • 1/2 cup beef stock
  • 1/2 teaspoon dried thyme
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Season steak with salt and pepper.
  2. Heat olive oil in a heavy skillet over medium high heat. When it starts to shimmer, add steak and cook to your desired degree of doneness.
  3. Transfer to a plate and tent lightly to keep warm.
  4. Add mushrooms to the skillet and cook for 5-6 minute or until lightly brown and tender.
  5. Add garlic and shallot and continue to cook another minute or two.
  6. Stir in cream, stock, and thyme; increase heat to a low simmer, and let cook another 5 minutes or until reduced and slightly thick.
  7. Adjust seasoning with salt and pepper.
  8. Slice steaks and top with mushroom sauce.

Nutritional Information

Per Serving: Calories 422 Fat 28 Sat Fat 11 Sodium 203 Carbs 6 Sugars 1 Fiber 1 Protein 40.

Sautéed Kale

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 2 tablespoons olive oil
  • 3 cloves garlic, peeled and sliced
  • 6 cups kale, chopped
  • 1/2 cup chicken stock
  • kosher salt and pepper, to taste
  • 2 tablespoons lemon juice

DIRECTIONS

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add sliced garlic and let cook just a minute, or until very lightly browned.
  3. Add kale (you may have to add it in batches) and stir until wilted.
  4. Pour in stock, cover, and let the kale cook about 2-3 minutes.
  5. Remove cover and continue to cook until most of the liquid is absorbed.
  6. Stir in lemon juice and season with salt and pepper.

Nutritional Information

Per Serving: Calories 116 Fat 7 Sat Fat 1 Sodium 141 Carbs 11 Sugars 1 Fiber 1 Protein 3.

NOTES

KID NOTE: Surprisingly, the kids did well with the kale. I served the steak without mushroom sauce. And they are always up for potatoes.

VEGETARIAN TIP: Replace the steak with sliced Japanese eggplant.

GLUTEN MODIFICATIONS: Gluten free as written.

2 Comments

  1. jboone says:

    We made this with American eggplant instead of Japanese eggplant and it was fantastic. The kale was great and we will be rotating this kale recipe in when we need a non-starchy vegetable. We both covered our potatoes in the sauce since it was so tasty. We will make this again!

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