So we made this awesome steak yesterday! It's a Hello Fresh recipe but you could easily use your own ingredients. They provided their own concentrated beef stock for the sauce. You could add a beef boulion cube to canned stock as an alternative, but I think I have seen some concentrated beef stock at Trader Joe's. They provided a sirloin steak, but I imagine it would be awesome with whatever your favorite cut is. Here it goes;

BUST OUT
• Baking sheet
• Large pan
• Medium pan
• Vegetable oil (1 TBSP 12 TBSP)
• Butter (1 TBSP I 2 TBSP)
(Contains: Milk)

INGREDIENTS
Ingredients 2- person I 4-person
• Shallot 112
: Kale 4ozl8oz
• Yukon Gold Potatoes 12 oz I 24 oz
• Black Peppercorns ¼ tsp l ½ tsp
• Sirloin Steak 12 oz I 24 oz
• Beef Stock (concentrated)  1/4 cup I 1/2 cup
• Sour Cream 4 TBSP I 8 TBSP

1 PREHEAT AND PREP
Wash and dry all produce. Adjust
rack to middle position and preheat oven
to 400 degrees. Halve, peel, and mince the shallot . 
Remove and discard stems and
large ribs from kale. Chop or tear leaves
into 1-inch pieces. Cut potatoes into
¾-inch-thick wedges. Using a heavy pan
or mallet, pound peppercorns in their
bag until coarsely ground.
2 ROAST POTATOES
Toss potatoes on a baking sheet
with a drizzle of oil and a pinch of salt
and pepper. Roast in oven until tender
and browned, 30-35 minutes, tossing
halfway through.
3 COOK KALE
Meanwhile, melt 1 TBSP butter in
a large pan over medium heat. Add kale
and a splash of water. Cook, tossing
occasionally, until leaves are wilted and
tender, 4-5 minute s. Season with salt
and pepper. Remove from heat, keeping
kale in the pan.
4 CREAM KALE AND PLATE
Return pan with kale to medium
heat. When kale is just warmed, remove
pan from heat and stir in remaining sour
cream. Season with salt and pepper.
Slice steak against the grain, then divide
between plates along with potatoes and serve!

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