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Ambassador [Associate]
Ambassador [Associate]
  • 683 calories
  • 45 min
  • 4 servings


  • 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


  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!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • potato masher
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs
  • vegetable peeler