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Steak with Green Peppercorn Sauce

Servings: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
author: Olivia's Cuisine
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Ingredients  

  • 2 sirloin steaks, about 1/2 pound each
  • 2 cloves garlic, minced
  • 1/2 bunch kale
  • 1 russet potato
  • olive oil
  • Salt and freshly ground pepper to taste
  • 1/4 cup + 1/3 cups water
  • 1 tablespoon whole grain dijon mustard
  • 1 1/2 tablespoons green peppercorns
  • 2 tablespoons butter

Instructions 

  • Preheat oven to 450F degrees. Prepare a baking sheet by spraying with non stick cooking spray. Reserve.
  • Wash and dry kale and potato.
  • Remove and discard kale stems and roughly chop the leaves. Reserve.
  • Halved the potato lengthwise and then cut into 1/4-inch thick pieces. Transfer the potato slices to the prepared sheet pan, drizzle with olive oil and season with salt and pepper, tossing to throughly coat. Arrange in a single even layer and roast for 16-18 minutes or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
  • White the potato is roasting, heat 2 teaspoons of olive oil in a medium sauce pan, over medium-high heat, until hot. Add the garlic and sauce for about 1 minute or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, for 1 to 2 minutes, or until slightly wilted. Add 1/4 cup water and continue cooking, stirring occasionally, 2 to 3 minutes, or until wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste, if necessary. Wipe out the pan.
  • Pat the steaks dry with a paper towel and season generously with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2-3 minutes per side, or until browned and cooked to our desired degree of doneness. Leaving any browned bits in the pan, transfer the steaks to a cutting board and set aside to rest for at least 5 minutes.
  • While the steaks rest, add the peppercorns, mustard and 1/3 cup of water to the pan. Cook on medium high heat, scrapping the browned bits from the bottom, for 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until throughly combined. Season with salt and pepper to taste. Set aside in a warm place.
  • Find the lines of muscle (grain) on the rested steaks and thinly slice crosswise against it. Divide the roasted potato slices, cooked kale and sliced steaks between 2 plates. Top the steaks with the sauce.
  • Serve immediately!
Author: Olivia's Cuisine