Pan-Seared Strip Steak with Kale Colcannon (Irish Mashed Potatoes)

[Sincerely-Food-Chef]

Ingredients

• 8 fl oz chicken or vegetable broth
• 4 cloves garlic
• 2 bunches kale
• 1 ½ lb striploin (New York strip) steak
• 4 medium yellow potatoes
• black pepper
• butter, unsalted
• salt
• virgin coconut oil

Instructions

1. Wash and dry the fresh produce.
   • 4 medium yellow potatoes
   • 2 bunches kale
2. Peel and quarter the potatoes; transfer to a medium saucepan.
3. Cover the potatoes with hot water (from the tap); bring to a boil over high heat.
4. Cut out and discard the center stems from the kale leaves; slice the leaves crosswise into ⅛-inch strips and transfer to a large bowl.
5. Preheat a skillet over medium-high heat.
6. While the skillet heats up, pat dry the steak with paper towels and place on a plate. Season the steak generously with salt and pepper on both sides.
   • 1 ½ lb striploin (New York strip) steak
   • 1 tsp salt
   • ½ tsp black pepper
7. Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Once done, drain the potatoes and return to the saucepan; cover to keep warm.
8. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
   • 1 tbsp virgin coconut oil
9. Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.
10. While the steak cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    • 4 cloves garlic
11. Once the steak has been transferred, reduce the heat to medium. Add the garlic and kale; season with salt and pepper. Cook, stirring frequently, until the kale is wilted, 3 to 4 minutes.
    • ½ tsp salt
    • ¼ tsp black pepper
12. Add butter, broth, salt, and pepper to the potatoes; mash with a potato masher until smooth.
    • 4 tbsp butter, unsalted
    • 8 fl oz (1 cup) chicken or vegetable broth
    • ½ tsp salt
    • ¼ tsp black pepper
13. Add the kale to the saucepan and mash with the potatoes.
14. To serve, divide the colcannon and steak between plates. Enjoy!