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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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Nutrition 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