Stovetop Petite Sirloin with Blackberry–Dijon Pan Sauce + Smashed Gold Potatoes & Garlicky Kale
A cozy, fast stove dinner that still feels special: sale petite sirloin seared hard, then finished in a silky Dijon–blackberry pan sauce (think steak au poivre’s fruitier cousin). Served with buttery smashed gold potatoes and bright sautéed kale for a wintery, Pacific Northwest vibe.
Back to full listIngredients
- Choice Petite Sirloin Beef Steak (About 2-3 Steaks) ~14 oz total (2 small steaks) $7.99/lb (sale)
- Kroger® Gold Potatoes (5 lb bag) ~12 oz (about 3 small/medium), cut into 1 1/2-inch chunks $3.99
- Organic Lacinato Kale (or Organic Purple Kale) 1 bunch (about 6–8 oz), stems removed, chopped $2.79
- Private Selection® Sweet Karoline Fresh Blackberries 1/2 cup blackberries (about 2.5–3 oz) $4.99 (10 oz)
- Simple Truth Organic® Fat Free Free Range Chicken Broth 1/2 cup $2.00 (sale)
- Garlic 1 clove, minced $0.69
- Simple Truth Organic® Yellow Onion 2 lb Bag 1/4 onion, very finely minced $2.99
- Fresh Organic Lemon - Each 1/2 lemon (1 Tbsp juice) $1.29
- Dijon mustard 1 1/2 Tbsp
- Butter 1 1/2 Tbsp, divided
- Olive oil 1 Tbsp
- Salt & black pepper to taste
- Fresh thyme or rosemary (optional) 1/2 tsp (optional)
Instructions
- Prep the potatoes and greens: Cut ~12 oz gold potatoes into 1 1/2-inch chunks. Strip and chop 1 bunch kale (6–8 oz). Mince 1 garlic clove and 1/4 onion. Pat dry ~14 oz petite sirloin and season with 1 tsp salt + 1/2 tsp pepper.
- Boil and smash the potatoes: Add potatoes to a pot, cover with cold salted water, bring to a boil, then simmer until tender, 12–15 min. Drain well, return to pot, add 1 Tbsp butter + 1 Tbsp chicken broth, and smash with a fork. Season with salt and pepper; cover to keep warm.
- Sear the steaks (stove): Heat a skillet over medium-high with 1 Tbsp olive oil. Sear the seasoned petite sirloin steaks 3–4 min per side for medium-rare/medium (depending on thickness). Transfer to a plate to rest.
- Sauté kale in the same pan: Lower heat to medium. Add 1/2 Tbsp butter, then add chopped kale plus a pinch of salt. Splash in 2 Tbsp chicken broth and cook 3–5 min until wilted and glossy. Transfer kale to plates.
- Make the blackberry–Dijon pan sauce: In the same skillet add minced onion and cook 1 min. Add 1/2 cup chicken broth, scraping browned bits. Stir in 1 1/2 Tbsp Dijon and 1/2 cup blackberries. Simmer 2–3 min, gently crushing some berries. Finish with 1 tsp butter and 1 Tbsp lemon juice; taste and adjust salt/pepper.
- Serve: Plate smashed potatoes and kale. Slice rested steaks and spoon blackberry–Dijon pan sauce over the top.
Health notes: ~800–950 kcal/person. High protein; potatoes add energy; kale boosts fiber/vitamins. Healthier tweak: use 10 oz total steak and reduce butter to 1 tsp.
Drink pairing: You want reds with good acidity and not too much oak so the blackberry + Dijon stays vibrant. Wine styles: Pinot Noir (Willamette/Oregon or WA), Merlot (WA), Grenache. Local picks: A to Z Wineworks Pinot Noir (OR, widely available in WA); Columbia Crest H3 Merlot (WA).