Seared Flank Steaks with Roasted Potatoes & "Creamed" Kale

Seared Flank Steaks

with Roasted Potatoes & "Creamed" Kale

30 MIN
4 Servings
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From the Test Kitchen

We’re bringing the classic steakhouse dinner right into your home with these succulent, all-American flank steaks. As a side, you’ll make “creamed” kale prepared simply with garlic, butter and Parmesan cheese. And for an extra touch, we’re mixing in the juices from the pan-seared steaks, infusing the kale with deeper savory flavor. Colorful fingerling potatoes complete the meal—perfectly seasoned and roasted in the oven until delicately crispy.

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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
fresh
ingredients
Seared Flank Steaks with Roasted Potatoes & "Creamed" Kale
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room temperature. Cut the potatoes into 1-inch-thick rounds. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Quarter and deseed the lemon.

Roast the potatoes:
2 Roast the potatoes:

Place the potato rounds on a sheet pan. Drizzle with olive oil and season with salt, pepper and the Old Bay seasoning; toss to coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

Start the kale:
3 Start the kale:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Working in batches if necessary, add the kale and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until completely wilted. (If necessary, work in batches.) Transfer to a clean work surface. Wipe out the pan. When cool enough to handle, finely chop the cooked kale.

Sear the steaks:
4 Sear the steaks:

While the kale cools, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until they reach your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes, leaving any browned bits (or fond) in the pan.

Finish the kale:
5 Finish the kale:

While the steaks rest, heat the pan of reserved fond on medium until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chopped kale, Parmesan cheese, butter and 2 tablespoons of water. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Transfer to a serving dish.

Finish & serve your dish:
6 Finish & serve your dish:

Find the lines of muscle (or grain) of the rested steaks; slice the steaks against the grain. Transfer the sliced steaks to a serving dish. Add any juices from the cutting board to the serving dish of finished kale; stir to combine. Serve with the roasted potatoes and lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room temperature. Cut the potatoes into 1-inch-thick rounds. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Quarter and deseed the lemon.

2 Roast the potatoes:

Place the potato rounds on a sheet pan. Drizzle with olive oil and season with salt, pepper and the Old Bay seasoning; toss to coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

Roast the potatoes:
Start the kale:
3 Start the kale:

While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Working in batches if necessary, add the kale and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until completely wilted. (If necessary, work in batches.) Transfer to a clean work surface. Wipe out the pan. When cool enough to handle, finely chop the cooked kale.

4 Sear the steaks:

While the kale cools, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until they reach your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes, leaving any browned bits (or fond) in the pan.

Sear the steaks:
Finish the kale:
5 Finish the kale:

While the steaks rest, heat the pan of reserved fond on medium until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chopped kale, Parmesan cheese, butter and 2 tablespoons of water. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Transfer to a serving dish.

6 Finish & serve your dish:

Find the lines of muscle (or grain) of the rested steaks; slice the steaks against the grain. Transfer the sliced steaks to a serving dish. Add any juices from the cutting board to the serving dish of finished kale; stir to combine. Serve with the roasted potatoes and lemon wedges on the side. Enjoy!

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