Pan-Fried Steak with Hasselback Potatoes & Kale
Prep Time
Serves
Cooking Mode
4 tsp vegetable oil, divided
4 yellow-flesh potatoes
¼ cup olive oil, divided
¼ tsp each salt and pepper
4 top sirloin grilling medallions
5 oz baby kale (1 pkg)
⅓ cup finely chopped fresh parsley
1 shallot, finely chopped
2 tbsp red wine vinegar
4 tsp vegetable oil, divided
4 yellow-flesh potatoes
¼ cup olive oil, divided
¼ tsp each salt and pepper
4 top sirloin grilling medallions
5 oz baby kale (1 pkg)
⅓ cup finely chopped fresh parsley
1 shallot, finely chopped
2 tbsp red wine vinegar
Directions
1Preheat 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.
2Place 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.
3Meanwhile, 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.
4Add 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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Personal Note
Personal Note
