Steak and Potato Stacks

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.

Yield:

4.0

Added:

Wednesday, February 9, 2011 - 6:30am

Creator:

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