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35 min serves 1-2

Turmeric Rubbed Ribeye with Kale Mashed Potatoes

Boost your steak and potatoes with this healthful rub and fiber enhanced spuds.
Turmeric Rubbed Ribeye with Kale Mashed Potatoes
Gluten-Free

PREP: 10 min. ACTIVE: 15 min. PASSIVE: 10 min. DIFFICULTY Medium

35 min serves 1-2
Gluten-Free
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Ingredients:

  • 1 Pre Ribeye, remove from fridge 10 minutes before cooking
  • 1 Tbsp grapeseed oil
  • 1/2 tsp kosher salt
  • 1/2 tsp white pepper
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coconut sugar
  • 1 cup roasted veggies of choice
Potatoes: 
  • 2 golden potatoes, washed and whole
  • 2 tbsp grapeseed oil
  • 6 lacinato kale leaves, de-ribbed and sliced thin into ribbons
  • 2 cloves garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • 2-3 tbsp water
    1. Bring a small pot of water to a salty boil. Place potatoes in the water. Cook potatoes for 10-15 minutes until easily pierced with a fork. Drain and set aside.
    2. Stir together steak rub ingredients in a small bowl: oil, pepper, turmeric, chili, cumin, and sugar. Set aside.
    3. For the mashed potatoes: sauté garlic in grapeseed oil over medium heat in a large skillet until fragrant.
    4. Add ribboned kale. Sauté until bright green. Mix in blender with vinegar, salt, and water until smooth. Set aside.
    5. Rub dry steak all over with spice/oil mixture.
    6. In the same skillet as greens, preheat to medium-high. Cook steak in the skillet for about 4-5 minutes each side. Pull from skillet and let rest for 6 minutes before slicing.
    7. Mash slightly cool potatoes with fork or potato masher. Mash in the kale mixture and stir until well combined.
    8. Slice steak against the grain and serve with kale

    Instructions

    show nutrition +

    Amount per 100g

    Recipe developed by   Chef Sarah Russo