Steaks with kale, cremini mushrooms, and sweet potato fries
Easy Prep

Steaks with kale, cremini mushrooms, and sweet potato fries

Gluten-Free, Soy-Free, Paleo

2 Servings, 540 Calories/Serving

30 – 40 Minutes

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

In your bag

  • About ½ ounce ghee
  • 1 sweet potato
  • 1 or 2 cloves peeled fresh garlic
  • 3 or 4 sprigs fresh flat-leaf parsley
  • ½ teaspoon sweet smoked paprika
  • Beef options:
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 New York strip steak (about 12 ounces)
  • 2 filet mignons (about 5 ounces each)
  • ¼ pound cremini mushrooms
  • 1 small bunch kale (about ¼ pound)

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 when the milk solids in the butter are simmered to a golden brown before they are strained off. Use any remaining herbed ghee on other favorite meats or vegetables.

Nutrition per serving



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-wide wedges.
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; 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 beef.


Prep and cook the beef

  • Pat the beef dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the beef 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. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the beef 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 beef, if dry, add 1 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, 5 to 6 minutes. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Stir in the kale and ¼ 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 beef and the kale and mushrooms to individual plates. Top the beef with the ghee and garnish with the remaining parsley. Serve with the sweet potato fries.

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). Not a significant source of trans fat.
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.