Bring pot with diced potatoes to a boil, add a pinch of salt, reduce to a simmer, and cook for 20 minutes or until potatoes are tender. Drain in colander and return to pot. Mash with a potato masher or fork. Add milk, half of the butter, and half of the wasabi (to taste). Taste and add more if desired. Season to taste with salt. Wasabi can be potent, so taste the potatoes, and let sit on your tongue for a bit before deciding if you want to add more.


While the potatoes continue to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and let rest for at least 5 minutes.

Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.

While the potatoes roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale (working in batches if necessary) and ½ cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the kale has wilted and the liquid has cooked off. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked kale to release as much liquid as possible; discard the liquid. Transfer the drained kale to a cutting board and finely chop. Wipe out the pan.

While the meat is resting, prepare the accompaniments. For the ponzu dipping sauce, mix all the ingredients together with a splash of water until the sugar has dissolved, then set aside. For the wasabi cream, stir the ingredients together until completely mixed, then set aside.

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish. Set aside in a warm place.

In a small bowl, combine remaining butter, miso, chives, sherry vinegar, and a pinch of salt and pepper. Mix until well combined and set aside.


Chefs, tonight’s meal is a master class in hearty steakhouse fare. Our sirloin steaks are simply seasoned with salt and pepper and then pan-seared to perfection. Yukon Gold potatoes, roasted until they’re crispy and tender, are an easy and delicious side. We’re serving them alongside our take on creamed kale, which we’re making with Parmesan, butter and garlic for a rich and robust bite.


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