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Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Stovetop Bistro Strip Steak with Dijon–Cider Pan Sauce + Crispy Roasted Yukon Golds & Sautéed Kale

A cozy, bistro-style steak night that’s still weeknight-fast: seared strip steak with a glossy Dijon-cider pan sauce, plus oven-crisp Yukon Golds and quick-sautéed winter kale. It hits that February-in-WA sweet spot—hearty, bright, and seasonal.

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Ingredients

  • Simple Truth® Natural Grass Fed Angus Beef Strip Steak, 10 oz 1 steak (10 oz) $16.49 sale (reg $18.99)
  • Organic Yukon Gold Potatoes 12 oz (about 2 medium), cut into 1-inch chunks $4.99 (3 lb)
  • Organic Kale 6 oz, stems removed, leaves torn $2.99/lb
  • Organic Garlic Bulbs (3 ct) 2 cloves, minced $2.79
  • Organic Jumbo Yellow Onions 1/2 small onion, thinly sliced $2.19/lb
  • Pantry: Dijon mustard 1 tbsp
  • Pantry: apple cider vinegar 2 tbsp
  • Pantry: olive oil 2 tbsp, divided
  • Pantry: butter 1 tbsp (optional but great)
  • Pantry: salt + black pepper to taste
  • Pantry: smoked paprika (optional) 1/2 tsp

Instructions

  1. Heat oven to 450°F. Prep 12 oz Yukon Gold potatoes (about 2 medium): cut into 1-inch chunks, toss with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp smoked paprika (optional), and pepper. Spread on a sheet pan and roast 20 minutes.
  2. While potatoes roast, prep steak and greens: pat dry 1 (10 oz) strip steak, season both sides with 3/4 tsp salt and plenty of black pepper. Stem and tear 6 oz kale. Mince 2 garlic cloves. Thinly slice 1/2 small onion.
  3. After potatoes have roasted 20 minutes, toss/flip them and roast 10–15 minutes more until deeply browned and crisp.
  4. Heat a skillet over medium-high heat until very hot. Add 1 tbsp olive oil. Sear the 10 oz strip steak 3–4 minutes on the first side, then 2–4 minutes on the second side (aim ~130°F for medium-rare). Transfer steak to a plate to rest 8–10 minutes.
  5. Lower heat to medium. In the same skillet add sliced 1/2 onion and a pinch of salt; cook 2 minutes. Add minced 2 garlic cloves; cook 30 seconds.
  6. Stir in 2 tbsp apple cider vinegar and scrape up browned bits. Add 1 tbsp Dijon and 2 tbsp water; whisk until glossy. Off heat, whisk in 1 tbsp butter (optional) for a silky pan sauce. Taste and adjust salt/pepper.
  7. In a second skillet (or wipe out and reuse), sauté 6 oz kale with 1–2 tsp olive oil and a pinch of salt for 2–3 minutes until wilted and bright. Add a splash of water if it looks dry; finish with black pepper.
  8. Slice the rested steak. Serve with crisp roasted potatoes and sautéed kale; spoon Dijon-cider pan sauce over the steak. அதன்

Health notes: ~750–900 kcal per serving (depends on steak size and butter). Protein-forward; good iron and B12. Balance is solid with kale and potatoes; keep sauce butter to 1 tsp per serving for lighter.

Drink pairing: Go for medium-bodied reds with savory lift: Pinot Noir (Willamette Valley), Cabernet Franc, or a Northern Rhône-style Syrah. Local pick: Willamette Valley Pinot Noir (A to Z Wineworks or Elk Cove are widely available).

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You asked

Is there soemthing healther than potatoes I could do?

Careme

Yes. For a healthier swap than potatoes (lower calorie, higher fiber/veg), pick one of these: 1) Roasted cauliflower (oven) Use in place of roasted potatoes for the steak plate. How: florets + 1 tbsp olive oil + salt/pepper; roast 425–450°F for 18–25 min, toss once. Finish with lemon or a splash of vinegar. 2) Roasted broccoli (oven) Also a great steak side; very seasonal for WA winter. How: toss with olive oil, salt/pepper; roast 425°F for 12–18 min. Add garlic the last 2 minutes (so it doesn’t burn). 3) Mashed cauliflower (stove) Replaces mashed potatoes/sweet potatoes with fewer carbs. How: steam/boil florets until very soft, drain well, mash/blend with garlic, salt/pepper, and 1–2 tsp olive oil or a little Greek yogurt. From your sale list, organic cauliflower or organic broccoli are the easiest “healthier than potatoes” swaps.

You asked

No kale. Any substitutes?

Careme

Yes—swap kale 1:1 (by weight/volume) with any of these, based on what’s good in WA in mid-February and what you have on sale: Best seasonal swaps (Feb in WA): - Organic Collard Greens: sauté a bit longer (4–6 min). Great with garlic/lemon. - Organic Rainbow Chard: cooks fast (2–3 min). Separate stems (cook first) from leaves. - Organic Spinach: very fast (1–2 min). Add at the end so it doesn’t over-wilt. - Organic Baby Bok Choy: crisp-tender (3–4 min). Cook stems first, then leaves. From your sale list (easy replacements): - Organic Rainbow Chard - Organic Spinach - Organic Baby Bok Choy - Organic Collard Greens Where to use them: - Steak recipe: chard or collards are closest to kale’s “hearty” vibe. - Shrimp bowls: bok choy (stir-fry) or spinach (fold in at the end) works best. - Pork loin plate: sautéed chard/spinach as a side, or roast broccoli instead.

Planned by Careme.