Steak and sweet potato frites with kale and mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Steak and sweet potato frites with kale and mushrooms

Gluten-Free, Paleo, Soy-Free

2 Servings, 540 Calories/Serving

30 – 45 Minutes

Roasted sweet potato fries, nutrient-dense kale, mushrooms, and melting herbed ghee are the perfect paleo complements to quick and easy pan-seared steaks.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 tablespoon plus 1 teaspoon ghee
  • 1 sweet potato
  • 1 or 2 cloves peeled fresh garlic
  • 3 or 4 sprigs fresh flat-leaf parsley
  • ½ teaspoon sweet smoked paprika
  • Steak options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 New York strip steak (about ¾ pound; 1 steak serves 2)
  • 2 filet mignons (about 5 ounces each)
  • ¼ pound button mushrooms (such as cremini)
  • ¼ pound kale

Ingredient IQ

A type of clarified butter, ghee was likely created as a way to preserve butter by removing its water content. Ghee gets its signature nutty flavor from simmering the butter until its milk solids are golden brown, then straining the butter to remove the solids. Use any remaining herbed ghee on other favorite meats or vegetables.

Nutrition per serving

Calories: 540, Protein: 45g (90% DV), Fiber: 5g (20% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 10g (50% DV), Cholesterol: 145mg (48% DV), Sodium: 160mg (7% DV), Carbohydrates: 23g (8% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the sweet potato fries

Heat the oven to 450°F.
  • Let the ghee come to room temperature.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
On a sheet pan, drizzle the sweet potato with 1 tablespoon oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the potato roasts, prepare the ghee.


Prep the ghee

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp]; set aside half for the kale.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a small bowl, combine the ghee, paprika, and half each of the garlic and parsley. Season with salt and pepper and stir until blended. Refrigerate until the ghee is firm, 10 to 15 minutes.
While the ghee chills, prepare the steak.


Prep and cook the steak

  • Pat the steak dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and New York strip and 8 to 12 minutes for filet mignons. Add more oil between batches if needed. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the steak cooks and rests, prepare the mushrooms and kale.


Prep and cook the mushrooms and kale

  • Cut the mushrooms into quarters.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
In the same pan used for the steak, if dry, add 1 to 2 tablespoon oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned and starting to soften, 3 to 5 minutes. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Working in batches if needed, stir in the kale and ¼ cup [½ cup] water and cook, scraping up any browned bits from the bottom of the pan, until the kale is just wilted, 1 to 2 minutes. Season to taste with salt and pepper.



Transfer the steak and the mushrooms and kale to individual plates. Top the steak with as much ghee as you like and garnish with the remaining parsley. Serve the sweet potato fries on the side.

Kids Can!

  • Toss the sweet potato with oil and seasonings.
  • Press the garlic (if you have a press).
  • Strip the parsley leaves.
  • Stir together the ghee mixture.

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