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Recipe by Rorie Weisberg

Steak with Baby Potatoes and Kale Chips

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Steak with Baby Potatoes and Kale Chips
Meat Meat
Medium Medium
2 Servings
Allergens

No Allergens specified

4 Hours
Diets
- Gluten Free

The duck fat here enhances the taste of each dish. You will definitely be licking your fingers! A Food Fight Round 5 recipe

Ingredients

Steak

  • 1- and- 1/2-inch (4-centimeter) bone-in ribeye steak

  • 2 tablespoons Pelleh duck fat, plus more for searing

  • 2 sprigs fresh rosemary

  • 3 cloves garlic 

  • salt, to taste

  • pepper, to taste

  • 5 mushrooms, sliced

Baby Potatoes

  • 1/2 pound (200 grams) colorful baby potatoes, halved

  • 1–2 tablespoons Pelleh duck fat, room temperature

  • 1 tablespoon fresh chopped rosemary

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • salt, to taste

  • pepper, to taste

Kale Chips

  • 1 (5-ounce/140-gram) box baby kale

  • 1 tablespoon Pelleh duck fat, room temperature

Wine Pairing

Herzog Special Reserve Cabernet Sauvignon Napa Valley

Directions

For the Potatoes

1.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

2.

Place potatoes cut side down on a baking sheet. Combine duck fat, rosemary, garlic, and salt and pepper to taste. Spread over potatoes.

3.

Place potatoes on center rack of oven and roast for 20–25 minutes, until tender. Flip and broil for two to three minutes to get a crispy browned top. Remove from oven and lower oven heat to 300 degrees Fahrenheit (150 degrees Celsius).

For the Kale Chips

1.

Line one (or more, depending on size) baking sheet with Gefen Parchment Paper.

2.

Toss kale with duck fat and a pinch each of salt and pepper in a large bowl until the kale leaves are coated. Lay the leaves in a single layer on the baking sheet. Bake for 20–25 minutes, until crisp.

For the Steak

1.

Meanwhile, prepare the steak. For a sous vide, place steak, two tablespoons duck fat, rosemary, garlic, salt, and pepper in a ziplock bag.

2.

Cook in the sous vide for one and a half hours on 133 degrees Fahrenheit (56 degrees Celsius) for a medium steak. (For medium well, cook for the same amount of time on 140 degrees Fahrenheit/60 degrees Celsius.)

3.

Remove the steak from the bag and pat dry with paper towels.

4.

Place a few teaspoons of duck fat in a frying pan heated over medium-high heat. Heat the pan and sear the steak on both sides. Allow to rest for 10 minutes before slicing.

5.

While the steak is cooling, cook the mushrooms in the same frying pan you used for the steak. Season with salt and pepper and cook until browned and soft.

Recipe tags

baby potatoes duck food fight foodfight gluten free healthy kale recipe contest roast potatoes roasted potatoes rorie weisberg steak
Steak with Baby Potatoes and Kale Chips

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