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Seared Flank Steaks

with Roasted Potatoes & "Creamed" Kale

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories

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.

fresh
ingredients
Seared Flank Steaks with Roasted Potatoes & "Creamed" Kale
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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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.

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!