Sirloin Steak with Shallot-Peppercorn Sauce, Creamy Kale and Potato Wedges

This steak dinner keeps the classic steak-and-potatoes pairing but adds a bold pan sauce made with shallot, beef stock concentrate, sour cream and coarsely crushed black peppercorns.

On the side, Yukon Gold wedges roast until browned and tender while kale is wilted with butter and finished with sour cream for a rich, creamy green.

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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 with a rack in the middle position. Wash and dry the produce.
2. Prepare the vegetables: mince the shallot, remove the stems and large ribs from the kale, chop or tear the kale leaves into 1-inch pieces and cut the potatoes into 3/4-inch wedges.
3. Coarsely crush the black peppercorns using a heavy pan or mallet.
4. Toss the potato wedges on a baking sheet 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.
5. 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 wilted and tender, 4 to 5 minutes. Season with salt and pepper, then remove from heat and leave the kale in the pan.
6. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Season the sirloin all over with salt and pepper. Add the steak and cook to your desired doneness, 4 to 7 minutes per side. Transfer to a plate and let rest for a few minutes.
7. In the same medium pan, heat another drizzle of vegetable oil. Add the minced shallot and 1/4 teaspoon crushed peppercorns, adjusting the peppercorn amount to taste. Cook, tossing, until the shallot softens, 2 to 3 minutes.
8. Stir in the beef stock concentrate and 1/2 cup water, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until reduced by half, 2 to 3 minutes. Remove from heat and stir in half of the sour cream.
9. Return the pan of kale to medium heat just until warmed. Remove from heat and stir in the remaining sour cream. Season with salt and pepper.
10. Slice the steak against the grain. Divide the steak, roasted potato wedges and creamy kale between plates. Spoon the shallot-peppercorn sauce over the steak and serve.

Recipe Tips

FAQ

How long does the steak take to cook?

Cook the sirloin for 4 to 7 minutes per side over medium-high heat, depending on your preferred doneness.

Can I make the peppercorn sauce less spicy?

Yes. The recipe uses 1/4 teaspoon crushed black peppercorns, but you can use less to keep the sauce milder.

Why should the steak rest before slicing?

Resting the steak for a few minutes helps it stay juicier when sliced.

How do I keep the sour cream sauce from curdling?

Take the pan off the heat before stirring in the sour cream, then mix until smooth.

What should I serve with this steak?

This recipe already includes roasted Yukon Gold potato wedges and creamy kale as the side dishes.