Pan-seared strip steak with Kale Colcannon

Updated at: Thu, 17 Aug 2023 07:37:43 GMT

Step 1

Wash and dry the fresh produce.

Step 2

Peel and quarter the potatoes; transfer to a small saucepan.

Step 3

Cover the potatoes with hot water (from the tap); bring to a boil over high heat.

Step 4

Cut out and discard the center stems from the kale leaves; slice the leaves crosswise into 3-mm strips and transfer to a medium bowl.

Step 5

Preheat a skillet over medium-high heat.

Step 6

While the skillet heats up, pat dry the steak with paper towels and place on a plate. Season the steak generously with salt and pepper on both sides.

Step 7

Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Once done, drain the potatoes and return to the saucepan; cover to keep warm.

Step 8

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Step 9

Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.

Step 10

While the steak cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Step 11

Once the steak has been transferred, reduce the heat to medium. Add the garlic and kale; season with salt and pepper. Cook, stirring frequently, until the kale is wilted, 3 to 4 minutes.

Step 12

Add butter, broth, salt, and pepper to the potatoes; mash with a potato masher until smooth.

Step 13

Add the kale to the saucepan and mash with the potatoes.

Step 14

To serve, divide the colcannon and steak between plates. Enjoy!

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