l try not to eat red meat too often (try being the operative word there). So when I do decide to make a steak, I usually go all out and get a good cut. Eyeing up the options at the butcher counter the other day, I went with some filet mignon. A little pricey, a lot tasty.
Nothing is more classic with a steak than some variation of potatoes and a green vegetable. I saw a colorful medley of potatoes in the produce section, so thought those oven roasted would be a fun side. Also, I am a huge fan of kale, so I made that for the green vegetable.
Oven roasted potatoes. This is one of those side dishes that I make all the time. I always use the same spice mixture no matter the type of potato I am making. In this case, I went with a medley of golden, red and purple potatoes.
This is the most time consuming part of this dish… All in it takes about a little less than an hour to make. I do not take any shortcuts making these though, it really makes for perfectly crispy potatoes that are velvety on the inside. Definitely worth the wait!
A good cut of steak does not need a lot of help because it is delicious all on its own. A salt and pepper coating on the outside, a hot pan and a pat of butter is all this steak needed.
I cooked this steak “restaurant style” by searing it in the pan on both sides and then finishing the cooking in the oven. Doing this avoids a burnt outside and undercooked inside on the steak. You can manage to do it all on the stove, it just takes a little more finesse with the heat dials.
Lastly, the kale. This is such a quick and easy side to make that hopefully after trying this you will find yourself making it often. It cooks like most any other green (e.g. spinach), in that, you start with a lot and will end with only a little. I usually buy one bunch of kale to serve two people. You may think that is crazy when you are in the store buying it, but trust me – it cooks down a lot.
If you were to replace the potatoes in this dish with something a little quicker, you could easily have a great steak dinner on the table in under 30 minutes. However, I am confident if you try this potato preparation, you will be okay with the invested time.
This dish was super tasty and just the right size for a heavy lunch or light dinner.
I like to cook my steak to a nice medium-rare — perfect crust on the outside and tender and juicy on the inside. Plated with the bright, lemony kale and crispy, velvety, oven roasted potatoes — I was not disappointed!
Try it for yourself with this recipe.