Crusted Peppercorn Sirloin with Creamed Kale and Roasted Potato Wedges

Sometimes you just crave a classic steak dinner, but that doesn’t mean it has to be boring. This recipe takes a familiar favorite and elevates it with a few simple techniques. By crushing whole peppercorns yourself, you release their aromatic oils, creating a sauce with incredible depth and a gentle heat that perfectly complements the rich sirloin.

Paired with creamy, tender kale and crispy roasted potato wedges, this meal is satisfying, flavorful and surprisingly easy to pull off on a weeknight. It’s a complete dinner that feels special without requiring hours in the kitchen.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

10 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C) and position a rack in the middle. Wash and dry all produce. Halve, peel and finely mince the shallot. Remove and discard any tough stems and large ribs from the kale. Cut the potatoes into ¾-inch-thick wedges. Place the peppercorns in a small bag and crush them coarsely using a heavy pan or mallet.
2. On a baking sheet, toss the potato wedges with a drizzle of vegetable oil and a pinch of salt and pepper. Roast until tender and golden brown, 30-35 minutes, flipping halfway through.
3. Meanwhile, melt the butter in a large pan over medium heat. Add the kale and a splash of water. Cook, tossing occasionally, until the leaves are wilted and tender, 4-5 minutes. Season with salt and pepper. Remove from heat and set aside in the pan.
4. Heat a drizzle of oil in a medium pan over medium-high heat. Season the steak all over with salt and pepper. Cook to your desired doneness, 4-7 minutes per side. Transfer the steak to a cutting board and let it rest for a few minutes.
5. In the same pan used for the steak, heat another drizzle of oil over medium heat. Add the shallot and ¼ teaspoon of the crushed peppercorns (adjust to taste). Cook, stirring, until the shallot is soft, 2-3 minutes. Stir in the beef stock concentrate and ½ cup water, scraping up any browned bits from the bottom. Bring to a simmer and cook until the liquid reduces by half, 2-3 minutes. Remove from heat and stir in half of the sour cream.
6. Return the pan with kale to medium heat. Once the kale is just warmed through, remove from heat and stir in the remaining sour cream. Season with salt and pepper. Slice the steak against the grain. Divide the steak, potatoes and kale among plates. Drizzle the steak with the peppercorn sauce and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or filet mignon. Adjust cooking time based on thickness.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are good substitutes for sour cream in the kale and sauce.

How do I make the kale less bitter?

Massaging the kale with a little olive oil and salt before cooking can help reduce bitterness. Also, cooking it thoroughly with butter and sour cream balances the flavor.