Beef Steak with Apple-Rosemary Pan Sauce, Sautéed Kale, and Golden Potatoes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. In a bowl, toss the potatoes with 1 tablespoon olive oil, half of the smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the chopped rosemary. Spread on a sheet pan and roast for 28 to 32 minutes, turning halfway through, until golden and tender.

2. 2

   Pat the steaks dry with paper towels. Season both sides with the remaining salt, remaining black pepper, and remaining smoked paprika. Let them rest at room temperature for 10 minutes while you prepare the vegetables.

3. 3

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the steaks for 3 to 4 minutes per side for medium, or until they reach your preferred doneness. Transfer the steaks to a plate and loosely cover them to rest.

4. 4

   In the same skillet, reduce to medium heat and add 1/2 tablespoon butter. Add the diced apple and cook for 2 minutes. Stir in the grated or crushed garlic clove, the remaining rosemary, Dijon mustard, and apple cider vinegar; scrape the bottom of the pan to release the browned bits.

5. 5

   Pour in the beef broth and cook for 4 to 5 minutes until the sauce reduces slightly. Turn off the heat and stir in the remaining 1/2 tablespoon butter for shine. Add any juices collected from the resting steaks back into the skillet and mix.

6. 6

   While the sauce reduces, heat another large skillet over medium heat with the remaining 1 tablespoon olive oil. Add the chopped garlic and cook for 30 seconds. Add the kale and sauté for 3 to 5 minutes until wilted but still slightly textured. Adjust with a pinch of salt and pepper.

7. 7

   Serve the steaks with the apple-rosemary sauce spooned over the top, alongside the golden potatoes and sautéed kale. If desired, let the meat rest 2 more minutes on the plate before slicing or serving.

8. 8

   For more precise cooking, you may finish the steaks in the oven at 200°C / 400°F for 3 to 5 minutes after searing if they are thick or if you prefer them more done.