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. By crushing whole peppercorns yourself, you release their aromatic oils and create a sauce with incredible depth of flavor. This dish pairs a perfectly seared sirloin with a creamy, peppery sauce, tender creamed kale and crispy roasted potato wedges.

It’s a satisfying meal that feels special but comes together in about 35 minutes. The key is to let the steak rest before slicing and to use the pan drippings for the sauce-that’s where all the flavor lives.

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 Tricolor 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. Preheat oven to 400°F (200°C). Wash and dry all produce. Halve, peel and mince the shallot. Remove stems and large ribs from kale, then chop leaves into 1-inch pieces. Cut potatoes into ¾-inch-thick wedges. Place peppercorns in a bag and crush with a heavy pan or mallet until coarsely ground.
2. Toss potato wedges 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 wilted and tender, 4-5 minutes. Season with salt and pepper. Remove from heat and set aside.
4. Heat a drizzle of oil in a medium pan over medium-high heat. Season steak all over with salt and pepper. Sear steak to desired doneness, 4-7 minutes per side. Transfer to a plate and let rest for a few minutes.
5. Return the same pan to medium heat and add another drizzle of oil. Add shallot and ¼ teaspoon crushed peppercorns (adjust to taste). Cook, tossing, until shallot softens, 2-3 minutes. Stir in beef stock concentrate and ½ cup water, scraping up browned bits. Simmer until reduced by half, 2-3 minutes. Remove from heat and stir in half the sour cream.
6. Return pan with kale to medium heat just to warm through. Remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide steak, potatoes and kale among plates. Drizzle steak with sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender cut like ribeye or strip steak works well. Adjust cooking time as needed.

Can I substitute the kale?

Swiss chard or spinach can replace kale; adjust cooking time as they wilt faster.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently.