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Flank Steaks & Creamed Kale

with Sunchokes Two Ways

Flank Steaks & Creamed Kale with Sunchokes Two Ways
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 665 calories

This time, let’s focus on the sides. In this recipe, you’ll make a delicious, seasonal (and healthful) side of creamed kale to accent the juicy steaks. And that’s not all. You’ll be using sunchokes (the edible root of a North American sunflower) two ways to explore their versatility and exquisite flavor. In the salad, you’ll serve them roasted and raw. Roasting brings out their natural sweetness and gives them a light, almost fluffy texture. Raw, they add a delicious, earthy crunch to this amazing, hearty dish.

Flank Steaks & Creamed Kale with Sunchokes Two Ways ingredients
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Separate the kale stems from the leaves; discard the stems and roughly chop the leaves. Pick the mint leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel one quarter of the sunchokes and cut into matchsticks; toss with the juice of 2 lemon wedges to prevent browning. Medium dice the remaining sunchokes.

Roast the sunchokes:
2 Roast the sunchokes:

Place the diced sunchokes on a clean, dry sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange the seasoned sunchokes in a single, even layer. Roast 18 to 20 minutes, or until tender when pierced with a fork.

Toast the sunflower seeds:
3 Toast the sunflower seeds:

While the diced sunchokes roast, in a medium pan (nonstick, if you have one), heat ½ teaspoon of olive oil on medium until hot. Add the sunflower seeds and toast 1 to 2 minutes, or until golden brown and fragrant. Wipe out the pan.

Cook the steaks:
4 Cook the steaks:

Season the steaks with salt and pepper on both sides. In the same pan used to toast the sunflower seeds, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side for medium, or until they reach your desired degree of doneness. Turn off the heat. Transfer to a plate to rest, leaving any drippings in the pan.

Cream the kale:
5 Cream the kale:

Heat the pan of drippings on medium-high until hot. Add the kale and ¼ cup of water. Cook 1 to 2 minutes, or until the kale has wilted; season with salt and pepper. Add the cream and cook 3 to 5 minutes, or until slightly reduced. Add the butter and parmesan cheese. Cook 1 to 2 minutes, or until the cheese has melted and the butter is incorporated. Remove from heat and season with salt and pepper to taste.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

Finely chop the mint. In a large bowl, combine the roasted sunchokes, sunchoke matchsticks, sunflower seeds, lemon zest, all but a pinch of the mint and the juice of the remaining lemon wedges; season with salt and pepper. Find the lines of muscle (or grain) of the steaks. Thinly slice the steaks against the grain. Divide the sunchoke salad, creamed kale and steaks between two plates. Garnish with the remaining mint. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Separate the kale stems from the leaves; discard the stems and roughly chop the leaves. Pick the mint leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel one quarter of the sunchokes and cut into matchsticks; toss with the juice of 2 lemon wedges to prevent browning. Medium dice the remaining sunchokes.

2 Roast the sunchokes:

Place the diced sunchokes on a clean, dry sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange the seasoned sunchokes in a single, even layer. Roast 18 to 20 minutes, or until tender when pierced with a fork.

Roast the sunchokes:
Toast the sunflower seeds:
3 Toast the sunflower seeds:

While the diced sunchokes roast, in a medium pan (nonstick, if you have one), heat ½ teaspoon of olive oil on medium until hot. Add the sunflower seeds and toast 1 to 2 minutes, or until golden brown and fragrant. Wipe out the pan.

4 Cook the steaks:

Season the steaks with salt and pepper on both sides. In the same pan used to toast the sunflower seeds, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side for medium, or until they reach your desired degree of doneness. Turn off the heat. Transfer to a plate to rest, leaving any drippings in the pan.

Cook the steaks:
Cream the kale:
5 Cream the kale:

Heat the pan of drippings on medium-high until hot. Add the kale and ¼ cup of water. Cook 1 to 2 minutes, or until the kale has wilted; season with salt and pepper. Add the cream and cook 3 to 5 minutes, or until slightly reduced. Add the butter and parmesan cheese. Cook 1 to 2 minutes, or until the cheese has melted and the butter is incorporated. Remove from heat and season with salt and pepper to taste.

6 Make the salad & plate your dish:

Finely chop the mint. In a large bowl, combine the roasted sunchokes, sunchoke matchsticks, sunflower seeds, lemon zest, all but a pinch of the mint and the juice of the remaining lemon wedges; season with salt and pepper. Find the lines of muscle (or grain) of the steaks. Thinly slice the steaks against the grain. Divide the sunchoke salad, creamed kale and steaks between two plates. Garnish with the remaining mint. Enjoy!

Make the salad & plate your dish: