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Pan-Seared Strip Steak with Kale Colcannon (Irish Mashed Potatoes).

  • 8 fl oz
    chicken or vegetable broth
  • 4 cloves
  • 2 bunches
  • 1 ½ lb
    striploin (New York strip) steak
  • 4 medium
    yellow potatoes
    black pepper
    butter, unsalted
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    4 medium yellow potatoes
    2 bunches kale
  • 2
    Peel and quarter the potatoes; transfer to a medium saucepan.
  • 3
    Cover the potatoes with hot water (from the tap); bring to a boil over high heat.
  • 4
    Cut out and discard the center stems from the kale leaves; slice the leaves crosswise into ⅛-inch strips and transfer to a large bowl.
  • 5
    Preheat a skillet over medium-high heat.
  • 6
    While the skillet heats up, pat dry the steak with paper towels and place on a plate. Season the steak generously with salt and pepper on both sides.
    1 ½ lb striploin (New York strip) steak
    1 tsp salt
    ½ tsp black pepper
  • 7
    Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Once done, drain the potatoes and return to the saucepan; cover to keep warm.
  • 8
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 9
    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 and let it rest for 5 to 10 minutes.
  • 10
    While the steak cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    4 cloves garlic
  • 11
    Once the steak has been transferred, reduce the heat to medium. Add the garlic and kale; season with salt and pepper. Cook, stirring frequently, until the kale is wilted, 3 to 4 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    Add butter, broth, salt, and pepper to the potatoes; mash with a potato masher until smooth.
    4 tbsp butter, unsalted
    8 fl oz (1 cup) chicken or vegetable broth
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    Add the kale to the saucepan and mash with the potatoes.
  • 14
    To serve, divide the colcannon and steak between plates. Enjoy!