When Steak Met Potatoes

Description

When cooking a date-night dinner for a loved one (or indulging in some personal TLC), it's best to keep it simple, cupid. You're more likely to impress by showing off your mastery of the classics than by breaking out the brulee blowtorch and nearly setting something on fire. So say “I love you” with a meal that never fails to please: steak and potatoes with creamed veggies and a peppercorn sauce. Call it steak au poivre if you wanna get fancy.

Ingredients

Serves 2

• 12 oz. Sirloin Steak
• 12 oz. Yukon Gold Potatoes
• 4 tbsp Sour Cream
• 1 tbsp Beef Stock Concentrate
• 4 oz. Kale
• 1 Shallot
• 12 oz. Black Peppercorn
• 1 tsp Salt
• 1 tbsp Vegetable Oil
• 1 tbsp Butter

Utensils

• Baking Sheet
• Large Pan
• Pan

Preparation

Preheat oven to 400 degrees.

Instructions

1. • Wash and dry all produce.
   • Cut potatoes into ¾-inch-thick wedges.
   • Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces.
   • Use a mallet or heavy pan to pound and crush peppercorns in their bag until coarsely ground.
2. • Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish.
   • Roast in oven until tender and lightly browned, 30-35 minutes, tossing halfway through.
3. • Melt 1 TBSP butter in a large pan over medium heat.
   • Add kale and a splash of water.
   • Cook until leaves are completely wilted and very tender, 4-5 minutes.
   • Season with salt and pepper. Remove from heat, keeping kale in pan.
4. • Heat a drizzle of oil in a medium pan over medium-high heat.
   • Season steak all over with salt and pepper.
   • Add to pan and cook to desired doneness, 4-7 minutes per side.
   • Remove from pan and set aside to rest, 5 minutes.
5. • Heat another drizzle of oil in same pan.
   • Add shallot and ¼ tsp crushed peppercorns (more or less to taste).
   • Cook until shallots are soft, 2-3 minutes.
   • Add stock concentrate and ½ cup water.
   • Scrape up any browned bits from pan.
   • Bring to a simmer and let bubble until reduced by half, 2-3 minutes.
   • Remove pan from heat, then stir in half the sour cream.
6. • Return pan with kale to medium heat.
   • When just warmed, remove from heat and stir in remaining sour cream.
   • Season with salt and pepper.
   • Slice steak against the grain.
   • Divide between plates and serve next to potatoes and kale
   • Drizzle with sauce.

Visuals

Recipe Websites

I think it's nice that the website prioritizes both the recipe name and the author's information for crediting. Having the star rating listed at the top is a good idea. The recipe description section is a bit long, but a button for “jumping to recipe” fixes the possible inconvenience.

Similar to Delish, recipe name, author name, and rating are listed at the top. The total time it takes it also displayed, which is convenient to know before starting the recipe steps. The introduction is a little longer, which I don't expect when finding a recipe. The ingredient heading also includes how many the recipe serves, which would be good to include.

I love that there is a “tips” section for anyone that has attempted to make the recipe, and the percentage recommend feature is a good alternative to the star rating system. The recipe image takes up a lot of space at the top, which entices the reader to create the end product.

The pictures are presented in a gallery format that can help influence the image layout in my recipe.

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This is a website that primarily deals with sharing user reviews, so I think I can use the layout to inform my decisions about possibly having a rating/review portion of the recipe website.