Pan-Seared Strip Steak with Kale Colcannon (Irish Mashed Potatoes)

Directions

1. Rinse and dry the produce.
2. Peel and quarter the potatoes and place them in a small saucepan.
3. Cover the potatoes with hot water and bring to a boil, then simmer until tender, about 15–20 minutes.
4. Trim the kale stems, then slice the leaves into 1/8-inch strips and transfer to a medium bowl.
5. Preheat a skillet over medium-high heat.
6. Pat the steak dry and season generously on both sides with salt and pepper.
7. When the water is boiling, reduce the heat and cook the potatoes until tender, then drain and return to the saucepan; cover to keep warm.
8. Add the virgin coconut oil to the hot skillet and swirl to coat the bottom.
9. Place the steak in the skillet and cook about 5–7 minutes for medium-rare, flipping as needed; transfer to a plate and let rest for 5–10 minutes.
10. While the steak rests, trim the garlic, then mince or press it.
11. Return the skillet to medium heat, add the garlic and kale, and season; cook, stirring often, until wilted, 3–4 minutes.
12. To the potatoes, add butter and broth, along with salt and pepper, and mash until smooth.
13. Add the kale to the mashed potatoes and mash lightly to combine.
14. To serve, divide the colcannon and steak between plates.