30 mins
Pan Seared Steak and Mushroom Sauce with Sautéed Kale and Roasted Potatoes
My family is tolerant of kale - not completely opposed - but not excited either. I love it for its texture and ability to hold onto flavors. In this dish it does just that with a bit of lemon and garlic; and is also a great compliment to the potatoes and....
Roasted New Potatoes
SERVINGS :
4
PEOPLE
COOK TIME :
MINUTES
PREP TIME :
MINUTES
Ingredients
- 1 pound baby new potatoes, quartered
- 1-2 tablespoons olive oil
- kosher salt, to taste
- pepper, to taste
Servings:
Directions
- Preheat oven to 450.
- Place quartered new potatoes on a rimmed baking sheet and toss in oilve oil.
- Sprinkle with kosher salt and pepper and roast for 20-25 minutes, flipping once.
Nutrition per serving
Serving Size 117g Calories 108 Fat 3.6 Carbs 18 Fiber 2.7 Protein 2.
Pan Seared Steak with Mushroom Sauce
SERVINGS :
4
PEOPLE
COOK TIME :
MINUTES
PREP TIME :
MINUTES
Ingredients
- 1 1/2 pounds ribeye steak
- kosher salt and pepper, to taste
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced or pressed
- 2 tablespoons shallot, minced
- 1/2 cup heavy cream
- 1/2 cup beef stock
- 1/2 teaspoon dried thyme
- kosher salt and pepper, to taste
Servings:
Directions
- Season steak with salt and pepper.
- Heat olive oil in a heavy skillet over medium high heat. When it starts to shimmer, add steak and cook to your desired degree of doneness.
- Transfer to a plate and tent lightly to keep warm.
- Add mushrooms to the skillet and cook for 5-6 minute or until lightly brown and tender.
- Add garlic and shallot and continue to cook another minute or two.
- Stir in cream, stock, and thyme; increase heat to a low simmer, and let cook another 5 minutes or until reduced and slightly thick.
- Adjust seasoning with salt and pepper.
- Slice steaks and top with mushroom sauce.
Nutrition per serving
Per Serving: Calories 422 Fat 28 Sat Fat 11 Sodium 203 Carbs 6 Sugars 1 Fiber 1 Protein 40.
Sautéed Kale
SERVINGS :
4
PEOPLE
COOK TIME :
MINUTES
PREP TIME :
MINUTES
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, peeled and sliced
- 6 cups kale, chopped
- 1/2 cup chicken stock
- kosher salt and pepper, to taste
- 2 tablespoons lemon juice
Servings:
Directions
- Heat olive oil in a large skillet over medium high heat.
- Add sliced garlic and let cook just a minute, or until very lightly browned.
- Add kale (you may have to add it in batches) and stir until wilted.
- Pour in stock, cover, and let the kale cook about 2-3 minutes.
- Remove cover and continue to cook until most of the liquid is absorbed.
- Stir in lemon juice and season with salt and pepper.
Nutrition per serving
Per Serving: Calories 116 Fat 7 Sat Fat 1 Sodium 141 Carbs 11 Sugars 1 Fiber 1 Protein 3.
NOTES
KID NOTE: Surprisingly, the kids did well with the kale. I served the steak without mushroom sauce. And they are always up for potatoes.
VEGETARIAN TIP: Replace the steak with sliced Japanese eggplant.
GLUTEN MODIFICATIONS: Gluten free as written.
We made this with American eggplant instead of Japanese eggplant and it was fantastic. The kale was great and we will be rotating this kale recipe in when we need a non-starchy vegetable. We both covered our potatoes in the sauce since it was so tasty. We will make this again!
We cooked the eggplant with the mushrooms starting at step 4.