Savoury Steak

Prep and roast the potatoes: Wash and dry all produce. Cut the potatoes in half (or quarters if the potatoes are larger.) Toss the potatoes with a drizzle of oil and a pinch of salt on a baking sheet. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden brown, 25-28 min.

Cook the kale: Heat a large pan over medium heat. Add a drizzle of oil, then the kale and a splash of water to the pan. (The water will help the kale cook down!) Cook, stirring occasionally, until kale is very soft, 4-5 min. Remove from the heat and stir in 1 pkg sour cream. Season with salt. Transfer to a large bowl. Cover with a lid or foil to keep warm. Wipe the pan clean.

Cook the steak: Season the steak on all sides with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until cooked to desired doneness (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Transfer the steak to a plate.

Make the shallot gravy: Meanwhile, halve, peel, and mince the shallot. Heat the same pan over medium heat. Add a drizzle of oil, then the shallot. Cook until shallots soften, 2-3 min. Add the broth concentrates and 2/3 cup water. Scrape up any browned bits from the bottom of the pan. Bring to a simmer. Remove from the heat and stir in the remaining sour cream.