Baking sheet
Aluminum foil
Baking rack
Large pot
Skillet
Green Peppercorn Sauce:
- 1 shallot peeled and minced
- 2 garlic scapes or 4 cloves garlic, roughly chopped
- 2 tablespoons green peppercorns rinsed
- 2 tablespoons butter
- 1 cup chicken stock
- 1-2 teaspoons Wondra
- Salt and pepper to taste
For Serving:
- 5 Yukon gold potatoes cubed
- 1 bunch Lacinato kale ribs removed and leaves roughly chopped
Prepare the Reverse-Seared Steak:
Sear the Steak:
In a wide skillet, heat the oil over medium-high heat until almost smoking and very hot. Add the steak and sear for 2-3 minutes or until well-seared. Flip and add the butter to the skillet and baste the steak with the melted butter. Cook an additional 3-4 minutes or until the steak is crispy around the edges. Be sure to sear any fat around the edges until golden brown and crispy. Transfer to a plate and cover loosely with foil to keep warm.
Prepare the Green Peppercorn Sauce:
Discard all but 1-2 teaspoons of the excess oil in the skillet. Return the skillet to medium heat and add the shallot. Cook for 4 minutes or until beginning to soften and turn golden brown. Add the garlic scapes (or garlic) and green peppercorns and cook for 45 seconds until fragrant. Add the butter to the skillet and toss to combine all the aromatics with the butter. Pour in the stock and scrape up any browned bits stuck to the bottom and bring to a boil. Boil for 5 minutes until reduced slightly. Sprinkle the sauce with the Wondra, whisking as you incorporate until the Wondra has completely dissolved and the sauce. Taste and season with salt and pepper. Turn the heat to low. Remove half the sauce from the skillet and transfer to a bowl and leave the remaining sauce in the skillet.
Cook the Potatoes and Kale:
Calories: 559kcal | Carbohydrates: 33g | Protein: 54g | Fat: 23g | Sodium: 343mg | Fiber: 4g | Sugar: 2g | Vitamin C: 36mg