Steak and Potato Stacks
By: Kristi Rimkus
Published: Wednesday, February 9, 2011 - 6:30am

Ingredients




1/2 pound flank steak, cooked and thinly sliced
2 ″s medium Yukon gold potatoes, sliced into 1/4 pieces
1 tablespoon olive oil
2 cups kale, chopped
2 medium tomatoes, sliced and drained on a towel
8 tablespoons light sour cream
4 tablespoons blue cheese, crumbled

Preparation

1 Heat the oven to 450. Toss potato slices with 1/2 tablespoon olive oil and spread out on a non-stick cookie sheet. Roast for 20 – 25 minutes until tender and golden brown. Flip halfway through cooking to brown both sides of the potato. 2 In a medium non-stick skillet heat 1/2 tablespoon olive oil and add kale and sprinkle with salt and pepper. Cook for 2 – 3 minutes to soften kale and wilt it. 3 Layer slices potato, tomato, kale, and beef. Then top with sour cream and blue cheese.

About


Grilled flank steak, roasted potatoes, tomato, kale and crumbly blue cheese make an impressive appetizer, or even a meal.