Flank Steaks & Creamed Kale with Sunchokes Two Ways

Flank Steaks & Creamed Kale

with Sunchokes Two Ways

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    665 Cals (est.)
fresh
ingredients
Flank Steaks & Creamed Kale with Sunchokes Two Ways
Title
time-saving
tips & techniques
Sunchoke
Parmesan Cheese
How To: Separate Leafy Greens from the Stems
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Get Plans

Flank Steaks & Creamed Kale

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:
Browse Steps
1 of 6