Peppercorn Sirloin with Parmesan Hasselback Potatoes and Creamed Kale

This steak dinner brings classic French bistro flavor to the home kitchen with seared sirloin and a peppery shallot pan sauce made right in the skillet.

On the side, Yukon Gold potatoes are sliced thinly for crisp edges, finished with Parmesan and served with tender kale stirred with sour cream for a simple creamy finish.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 ounce Sour CreamView ingredient guideLike ingredientDislike ingredient

1 ounce Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Line a baking sheet with foil.
2. Slice the potatoes crosswise into very thin slits, stopping about three-quarters of the way through so the potatoes stay intact. Place them on the prepared baking sheet, drizzle with olive oil and rub the oil into the cuts. Season with salt and pepper.
3. Roast the potatoes for 25 to 35 minutes, until tender with browned, crisp edges.
4. While the potatoes roast, prep the remaining ingredients. Halve, peel and mince the shallot. Mince or grate the garlic. Remove and discard the tough kale stems and ribs, then thinly slice the leaves. Coarsely crush the peppercorns.
5. Heat a drizzle of olive oil in a large pan over medium heat. Add half the garlic and cook for about 30 seconds, just until fragrant.
6. Add the kale and a splash of water. Cook, tossing, for 4 to 5 minutes, until very soft. Season with salt and pepper, then remove from the heat and set aside.
7. Heat another drizzle of olive oil in a medium pan over medium-high heat. Season the steak all over with salt and pepper.
8. Sear the steak for 2 to 4 minutes per side, until browned but not yet cooked to your preferred doneness. Transfer the steak to a plate and set aside.
9. When the potatoes are tender, remove the baking sheet from the oven. Sprinkle Parmesan over the potatoes, carefully tucking some cheese between the slices.
10. Place the seared steak on the baking sheet with the potatoes. Return to the oven for 4 to 6 minutes, until the Parmesan is bubbling and the steak is cooked to your liking. Remove from the oven and let the steak rest for 5 minutes.
11. Meanwhile, make the sauce in the same pan used for the steak. Heat another drizzle of olive oil over medium heat. Add the shallot, remaining garlic and crushed peppercorns to taste. Cook, tossing, for 2 to 3 minutes, until softened.
12. Add the beef stock concentrate and 1/2 cup water. Scrape up any browned bits from the bottom of the pan, bring to a simmer and cook until the sauce thickens.
13. Remove the sauce from the heat. Stir in 1 tablespoon sour cream and 1 tablespoon butter until smooth. Taste and season with salt and pepper.
14. Return the kale to medium-low heat and stir in 1 tablespoon sour cream. Season again with salt and pepper.
15. Slice the rested steak against the grain. Serve with the Parmesan potatoes and creamed kale, spooning the shallot-peppercorn sauce over the steak.

Recipe Tips

FAQ

What cut of steak is used for this recipe?

This recipe uses sirloin steak, which is seared in a pan and then finished in the oven with the potatoes.

How do I keep Hasselback-style potatoes from falling apart?

Cut thin slits into each potato without slicing all the way through. Chopsticks or skewers placed on either side of the potato can act as a guide.

Can I control how peppery the sauce is?

Yes. Add the crushed peppercorns gradually and taste as you go, especially if you prefer a milder sauce.

Why make the sauce in the steak pan?

The steak leaves browned bits in the pan and those bits add savory flavor when loosened with the stock concentrate and water.

What makes the kale creamy?

The kale is cooked with garlic and a splash of water until tender, then finished with sour cream.