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Pan-Fried Steak with Sautéed Kale & Sweet Potato Mash.

  • 4 cloves
  • 1 bunch
  • 1 ½ lb
    striploin (New York strip) steak
  • 1 ½ lb
    sweet potatoes
    apple cider vinegar
    black pepper
    butter, unsalted
    crushed red pepper
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    1 ½ lb sweet potatoes
    1 bunch kale
  • 2
    Cut out and discard the stems from the kale leaves; chop the leaves crosswise into 1-inch strips and transfer to a medium bowl.
  • 3
    Peel and cut the sweet potatoes into 1-inch cubes; transfer to a small saucepan. Cover the potatoes with hot water (from the tap) by about 1 inch; bring to a boil over high heat.
  • 4
    Preheat a skillet over medium-high heat.
  • 5
    While the skillet heats up, pat the steak dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    1 ½ lb striploin (New York strip) steak
    1 tsp salt
    ½ tsp black pepper
  • 6
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 7
    Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate, leaving any juices in the skillet, and let it rest for 5 to 10 minutes.
  • 8
    Once the water in the saucepan is boiling, reduce the heat to medium-high and boil the potatoes until they can be easily pierced with a fork, 8 to 10 minutes. Scoop out 1 cup of the cooking water and drain the rest. Cover the potatoes to keep warm.
  • 9
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    4 cloves garlic
  • 10
    Once the steak has been transferred, reduce the heat to medium and add more coconut oil. Add the garlic, crushed red pepper, kale, and ¼ cup water to the skillet; toss to combine. Cover with a lid and cook until the kale is wilted but still green, 4 to 6 minutes. Remove the cover and continue to cook, stirring, until all of the liquid has evaporated, another 1 to 2 minutes.
    1 tbsp virgin coconut oil
    ¼ tsp crushed red pepper
  • 11
    Drizzle the kale with apple cider vinegar and season with salt and pepper, toss to combine.
    1 tbsp apple cider vinegar
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    Add ½ of the reserved liquid, butter, salt, and pepper to the potatoes; mash with a potato masher until smooth. Add more of the liquid to thin out the mash if needed.
    2 tbsp butter, unsalted
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    To serve, divide the sweet potato mash, sautéed kale, and steak between plates. Enjoy!