Pan-Roasted Steak with Creamed Kale

Photo by Christopher Testani
Pan-Roasted Steak with Creamed Kale 4.7 7 5 1
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  • Serves 4
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 830 calories
    • Fat 43g (16g saturated fat)
    • Cholesterol 225 mg
    • Sodium 970 mg
    • Protein 78 g
    • Carbohydrate 33 g
    • Sugar 2 g
    • Fiber 8 g
    • Iron 8 g
    • Calcium 315 mg

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  1. Check 2 strip steaks (1 inch thick; about 2 pounds total)
  2. Check Kosher salt and black pepper
  3. Check 1/4 cup olive oil
  4. Check 4 cloves garlic, sliced
  5. Check 2 bunches curly kale, stems discarded and leaves torn
  6. Check 1/2 cup heavy cream
  7. Check 1 15-ounce can cannellini beans, rinsed
  8. Check Chopped fresh chives, for serving


  1. Heat oven to 425° F. Heat a large ovenproof skillet over high heat. Season the steak with 1/2 teaspoon each salt and pepper.
  2. Add 2 tablespoons of the oil to the skillet and heat for 10 seconds. Add the steaks and cook until brown, 3 to 4 minutes per side. Transfer to oven and cook until an instant-read thermometer inserted into the center of the thickest steak registers 130° F, 4 to 6 minutes more. Transfer to a plate. Let rest for 5 minutes, then thinly slice against the grain.
  3. Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add as much kale as will fit, along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing and adding more kale as there is room, until the kale is completely wilted but still bright green, 8 to 10 minutes. Add the cream and 1/4 cup water. Cook, stirring occasionally, until the kale is tender, 5 to 7 minutes. Add the beans and stir to warm through. 
  4. Serve the steak over the creamed kale and beans, sprinkled with the chives.