Savoury Steak

Savoury Steak

with Shallot Gravy, Crispy Roasted Potatoes and Creamed Kale

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Creamy shallot gravy over juicy steak is dinner perfection. It’s impossible to mess up, yet bound to impress! Classic roasted potatoes and our healthy version of creamed kale complete this cozy dish.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Beef Steak

227 g

Kale, chopped

680 g

Yukon Potato

2 unit


6 tbsp

Sour Cream


2 unit

Beef Broth Concentrate

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories526 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate39 g
Sugar2 g
Dietary Fiber5 g
Protein41 g
Cholesterol79 mg
Sodium0 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F. (To roast the potatoes.) Start prepping when the oven comes up to temperature!


Prep and roast the potatoes: Wash and dry all produce. Cut the potatoes in half (or quarters if the potatoes are larger.) Toss the potatoes with a drizzle of oil and a pinch of salt on a baking sheet. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden brown, 25-28 min.


Cook the kale: Heat a large pan over medium heat. Add a drizzle of oil, then the kale and a splash of water to the pan. (The water will help the kale cook down!) Cook, stirring occasionally, until kale is very soft, 4-5 min. Remove from the heat and stir in 1 pkg sour cream. Season with salt. Transfer to a large bowl. Cover with a lid or foil to keep warm. Wipe the pan clean.


Cook the steak: Season the steak on all sides with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until cooked to desired doneness (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Transfer the steak to a plate.


Make the shallot gravy: Meanwhile, halve, peel, and mince the shallot. Heat the same pan over medium heat. Add a drizzle of oil, then the shallot. Cook until shallots soften, 2-3 min. Add the broth concentrates and 2/3 cup water. Scrape up any browned bits from the bottom of the pan. Bring to a simmer. Remove from the heat and stir in the remaining sour cream.


Finish and serve: Thinly slice the steak. Serve alongside the roasted potatoes and creamed kale. Drizzle the steak with the shallot gravy. Enjoy!