Careme

Ingredients

• Strip Steaks (limit 5 at sale price), 1 lb 1 lb (2 small steaks or 1 large to split) $9.99 sale
• Simple Truth Organic® Russet Potatoes, 3 lb bag 1 lb potatoes (about 2 medium), cut into 1-inch cubes $3.49
• Organic Kale, 1 lb 6 oz kale, stems removed, torn $2.49
• Organic Jumbo Yellow Onion 1/2 small onion, thinly sliced $1.69/lb
• Organic Garlic 1 clove, grated/minced $3.19
• Pantry: olive oil 3 tbsp, divided
• Pantry: butter (optional but great) 1 tbsp
• Pantry: salt & black pepper to taste
• Pantry: Dijon mustard or red wine vinegar (optional) 1 tsp Dijon or 2 tsp vinegar
• Pantry: smoked paprika or chili flakes (optional) 1/2 tsp

Instructions

1. Prep: Heat oven to 450°F. Pat dry 1 lb strip steak and season both sides generously with salt and black pepper; let sit at room temp while you start potatoes (10–15 minutes).
2. Prep potatoes: Toss 1 lb cubed russet potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and optional 1/2 tsp smoked paprika. Spread on a sheet pan in a single layer.
3. Roast: Roast potatoes at 450°F until browned and tender, 25–35 minutes, tossing once halfway through.
4. Prep greens: While potatoes roast, remove stems from 6 oz kale and tear leaves. Thinly slice 1/2 small onion. Mince/grate 1 clove garlic.
5. Cook steak (stove): Heat a heavy skillet (cast iron preferred) over medium-high until very hot. Add 1 tbsp olive oil. Sear the seasoned steak(s) 3–4 minutes per side for medium-rare (or to your doneness). If using, add 1 tbsp butter during the last minute and baste.
6. Rest: Transfer steak to a plate and rest 5–10 minutes. Repeat: keep potatoes roasting while steak rests.
7. Warm kale: In the same skillet (lower heat to medium), add the sliced onion with a pinch of salt; cook 2–3 minutes. Add the garlic and cook 30 seconds. Add the torn kale plus 2–3 tbsp water; toss until wilted but still bright, 2–4 minutes. Season with salt/pepper. Optional: stir in 1 tsp Dijon or 2 tsp red wine vinegar for zip.
8. Serve: Slice the rested steak against the grain. Plate with roasted potatoes and warm garlicky kale (repeat: use all the pan juices over the steak/kale).