Steaks with kale, cremini mushrooms, and sweet potato fries
Gluten-Free, Soy-Free, Paleo
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)
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.
Roast the sweet potato fries
- 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.
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.
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.
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.
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.
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.