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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash the fingerling potatoes, cut them in half lengthwise, and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for about 25-30 minutes until golden brown and crispy.
- 2
Sauté the Kale
While the potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the kale and a pinch of salt. Cook for about 5-7 minutes until wilted and tender. Set aside.
- 3
Cook the Steak
Season the ribeye steaks with salt and pepper. In the same skillet used for the kale, add another tablespoon of olive oil and heat over high heat. Place the steaks in the skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. In the last minute of cooking, add butter to the skillet and spoon it over the steaks.
- 4