Pan-Fried Steak with Hasselback Potatoes & Kale
- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 4 tsp
- vegetable oil, divided
- 20 mL
- 4
- yellow-flesh potatoes
- ¼ cup
- olive oil, divided
- 60 mL
- ¼ tsp
- each salt and pepper
- 4
- top sirloin grilling medallions
- 5 oz
- baby kale (1 pkg)
- 142 g
- ⅓ cup
- finely chopped fresh parsley
- 75 mL
- 1
- shallot, finely chopped
- 2 tbsp
- red wine vinegar
- 30 mL
Directions
Step 1
Preheat oven to 450ºF (230ºC). Brush roasting pan with 2 tsp (10 mL) of the vegetable oil. Prick potatoes all over with a sharp paring knife. Microwave on HIGH until soft to the touch, about 7-8 min. Let cool just enough to handle.
Step 2
Place potatoes on a cutting board and slice each width-wise at ¼-in. (5-mm) intervals almost but not all the way through, stopping about ½ in. (1 cm) from bottom (potato slices will be held together on the bottom). Transfer potatoes to prepared roasting pan and drizzle each with 1 tsp olive oil. Season with salt and pepper to taste. Roast in preheated oven until potatoes are golden, about 20 min.
Step 3
Meanwhile, rub steaks with remaining vegetable oil and season with salt and pepper. Cook in large skillet over high heat until beginning to brown, 2 to 3 min. per side, or to desired doneness. Transfer steaks to plate and set aside.
Step 4
Add remaining olive oil, kale, parsley, shallot and vinegar to skillet over medium heat. Stir or toss with tongs until kale is slightly wilted, about 3 min. Serve steaks with kale mixture and potatoes.
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 440
- Fat:
- 24 g
- Saturated Fat:
- 4 g
- Carbs:
- 21 g
- Fibre:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 75 mg
- Protein:
- 36 g
- Sodium:
- 230 mg