Careme

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Ribeye Steak 1 (10 oz) steak $19.49 sale (was $19.99), 10 oz
• Organic Yukon Gold Potatoes ~12 oz (about 2 medium), cut into 1-inch chunks $3.99, 3 lb
• Organic Purple Kale ~4 packed cups, stems removed, torn $2.79, 1 ct
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $1.49/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Olive oil 2–3 tbsp, divided
• Butter 1–2 tbsp (optional but great for the pan sauce)
• Red wine or beef broth 1/3 cup (for deglazing)
• Dijon mustard (optional) 1 tsp
• Salt & black pepper To taste
• Optional: fresh thyme or rosemary A few sprigs

Instructions

1. Prep: Heat oven to 425°F. Pat the steak very dry; season generously with salt and pepper. Cut potatoes into 1-inch chunks; slice onion; mince garlic; strip and tear kale.
2. Roast potatoes: Toss potatoes with 1–1 1/2 tbsp olive oil, salt, pepper (and rosemary if using). Spread on a sheet pan and roast until browned and tender, 25–35 minutes, flipping once halfway.
3. Sear steak (stove): When potatoes have ~10–15 minutes left, heat a heavy skillet over medium-high until very hot. Add 1 tsp oil, then sear steak 3–4 minutes per side for medium-rare (or to your preferred doneness). Transfer to a plate to rest.
4. Quick pan sauce: Lower heat to medium. Add sliced onion to the same skillet with a touch more oil if needed; cook 2–3 minutes. Add garlic for 30 seconds. Deglaze with wine/broth, scraping up browned bits; simmer 1–2 minutes. Whisk in butter and Dijon (optional). Season to taste.
5. Sauté kale: In a second skillet (or after sauce is done), sauté kale with 1 tsp olive oil and a pinch of salt, 3–5 minutes until wilted and glossy. Add a splash of water if it looks dry.
6. Serve: Slice steak against the grain. Plate with roasted Yukon Golds and kale; spoon pan sauce over steak.