Seared Sirloin Steaks with Roasted Potatoes & "Creamed" Kale

Seared Sirloin Steaks

with Roasted Potatoes & "Creamed" Kale

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving

Chefs, tonight’s meal is a master class in hearty steakhouse fare. Our sirloin steaks are simply seasoned with salt and pepper and then pan-seared to perfection. Yukon Gold potatoes, roasted until they’re crispy and tender, are an easy and delicious side. We’re serving them alongside our take on creamed kale, which we’re making with Parmesan, butter and garlic for a rich and robust bite.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish. Set aside in a warm place.

Cook & drain the kale:
3 Cook & drain the kale:

While the potatoes roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale (working in batches if necessary) and ½ cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the kale has wilted and the liquid has cooked off. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked kale to release as much liquid as possible; discard the liquid. Transfer the drained kale to a cutting board and finely chop. Wipe out the pan.

Cook the steaks:
4 Cook the steaks:

While the potatoes continue to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and let rest for at least 5 minutes.

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, butter and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Remove from heat and stir in the cheese; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Slice the steaks & serve your dish:
6 Slice the steaks & serve your dish:

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

Tips from Home Chefs

About Blue Apron

Ba hero

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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish. Set aside in a warm place.

Roast the potatoes:
Cook & drain the kale:
3 Cook & drain the kale:

While the potatoes roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale (working in batches if necessary) and ½ cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the kale has wilted and the liquid has cooked off. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked kale to release as much liquid as possible; discard the liquid. Transfer the drained kale to a cutting board and finely chop. Wipe out the pan.

4 Cook the steaks:

While the potatoes continue to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and let rest for at least 5 minutes.

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, butter and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Remove from heat and stir in the cheese; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

6 Slice the steaks & serve your dish:

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