Crusted Peppercorn Sirloin with Creamed Kale and Roasted Potato Wedges

Sometimes you just want a classic steak dinner, but that doesn’t mean it can’t be extraordinary. By crushing whole peppercorns yourself, you release their essential oils, adding an incredible depth of flavor to the sauce. Paired with creamy kale and crispy roasted potato wedges, this dish is a satisfying twist on a timeless favorite.

This recipe is all about maximizing the power of simple ingredients. With a perfectly seared sirloin, a rich peppercorn sauce and two delicious sides, you’ll have a complete meal that feels special any night of the week.

Log in to save recipes and build weekly shopping lists.

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

12 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. Adjust rack to middle position and preheat oven to 400°F. Wash and dry all produce. Halve, peel and mince shallot. Remove and discard any stems and large ribs from kale. Cut potatoes into ¾-inch-thick wedges. Place peppercorns in a zip-close bag and crush coarsely using a heavy pan or mallet.
2. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until tender and browned, 30-35 minutes, tossing halfway through.
3. Meanwhile, melt 1 tablespoon butter in a large pan over medium heat. Add kale and a splash of water. Cook, tossing occasionally, until leaves are wilted and tender, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.
4. Heat a drizzle of oil in a medium pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and let rest for a few minutes.
5. Heat another drizzle of oil in the same pan. Add shallot and ¼ teaspoon crushed peppercorns (use more or less to taste). Cook, tossing, until shallot is soft, 2-3 minutes. Stir in stock concentrate and ½ cup water, scraping up any browned bits. Bring to a simmer and cook until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.
6. Return pan with kale to medium heat. When kale is just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain, then divide between plates along with potatoes and kale. Drizzle steak with sauce and serve.

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 work well as substitutes for sour cream.

Can I make this dairy-free?

Yes, use a dairy-free butter alternative and replace sour cream with a plant-based version.