Pan-Fried Steak with Hasselback Potatoes & Kale

Prep time: 5min
Total time: 30min
Serves: 4
4 tsp
vegetable oil, divided
20 mL
yellow-flesh potatoes
¼ cup
olive oil, divided
60 mL
¼ tsp
each salt and pepper
top sirloin grilling medallions
5 oz
1 pkg baby kale
142 g
⅓ cup
finely chopped fresh parsley
75 mL
shallot, finely chopped
2 tbsp
red wine vinegar
30 mL
Per serving (¼ of the recipe):
24 g
saturated fat
4.5 g
21 g
1 g
36 g
75 mg
2 g
230 mg


  1. Preheat oven to 450ºF (230ºC). Brush roasting pan with 2 tsp (10 mL) of the vegetable oil. Prick potatoes all over with a sharp paring knife. Microwave on HIGH until soft to the touch, about 7-8 min. Let cool just enough to handle.

  2. Place potatoes on a cutting board and slice each width-wise at ¼-in. (5-mm) intervals almost but not all the way through, stopping about ½ in. (1 cm) from bottom (potato slices will be held together on the bottom). Transfer potatoes to prepared roasting pan and drizzle each with 1 tsp olive oil. Season with salt and pepper to taste. Roast in preheated oven until potatoes are golden, about 20 min.

  3. Meanwhile, rub steaks with remaining vegetable oil and season with salt and pepper. Cook in large skillet over high heat until beginning to brown, 2 to 3 min. per side, or to desired doneness. Transfer steaks to plate and set aside.

  4. Add remaining olive oil, kale, parsley, shallot and vinegar to skillet over medium heat. Stir or toss with tongs until kale is slightly wilted, about 3 min. Serve steaks with kale mixture and potatoes.