Sirloin Steak with Peppercorn Pan Sauce, Creamed Kale and Roasted Yukon Potatoes

This sirloin steak dinner keeps things classic but gives every component a little extra attention: crisp-edged Yukon Gold potato wedges, silky creamed kale and a savory pan sauce built from shallot, beef stock concentrate, sour cream and freshly crushed black peppercorns.

The steak is seared on the stovetop, then the same pan is used to capture the browned bits for a quick sauce with deep, peppery flavor. It is a satisfying gluten-free dinner for two with steakhouse energy and simple weeknight steps.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView 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. Preheat the oven to 400°F. Wash and dry the produce. Cut the Yukon Gold potatoes into 3/4-inch wedges. Strip the kale leaves from the stems and ribs, then chop or tear the leaves into 1-inch pieces. Halve, peel and mince the shallot. Coarsely crush the black peppercorns with a mallet or the bottom of a heavy pan.
2. Place the potato wedges on a baking sheet or in a baking dish. Toss with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast until browned and tender, 30 to 35 minutes, tossing halfway through.
3. While the potatoes roast, melt 1 tablespoon butter in a large pan over medium heat. Add the kale and a splash of water. Cook, tossing occasionally, until the kale is wilted and tender, 4 to 5 minutes. Season with salt and pepper. Remove the pan from the heat, leaving the kale in the pan.
4. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Season the sirloin steak all over with salt and pepper. Add the steak to the pan and cook to your desired doneness, 4 to 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 vegetable oil. Add the minced shallot and 1/4 teaspoon crushed peppercorns, using more or less to taste. Cook until the shallot softens, 2 to 3 minutes.
6. Stir in the beef stock concentrate and 1/2 cup water, scraping up the browned bits from the bottom of the pan. Bring to a simmer and cook until reduced by half, 2 to 3 minutes. Remove the pan from the heat, then stir in half of the sour cream.
7. Return the pan with the kale to medium heat. Once just warmed through, remove it from the heat and stir in the remaining sour cream. Season with salt and pepper.
8. Slice the rested steak against the grain. Divide the steak, roasted potatoes and creamed kale between plates. Spoon the peppercorn pan sauce over the steak and serve.

Recipe Tips

FAQ

What cut of steak is used in this recipe?

This recipe uses sirloin steak, cooked in a pan over medium-high heat for 4 to 7 minutes per side, depending on your preferred doneness.

How spicy is the peppercorn sauce?

The sauce uses 1/4 teaspoon coarsely crushed black peppercorns for two servings, but the amount can be adjusted to taste.

Can I make the kale while the potatoes roast?

Yes. The potatoes roast for 30 to 35 minutes, which gives you time to cook the kale, sear the steak and make the pan sauce.

Why remove the pan from the heat before adding sour cream?

Taking the pan off the heat helps the sour cream blend into the sauce smoothly.

Is this recipe gluten-free?

Yes, the provided recipe data identifies this dish as gluten-free.