One-Pan Steak with Beets and Crispy Kale

Ingredients

• 2 ribeye or sirloin steaks

• 3 medium beets, peeled and cut into wedges

• 1 bunch kale, stems removed, torn into large pieces

• 3 tbsp olive oil, divided

• 1 tbsp butter

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt & pepper, to taste

• Optional: balsamic glaze for drizzling

Instructions

1. Roast the Beets

1. Preheat oven to 425°F (220°C).

2. On a large sheet pan, toss beet wedges with 1 tbsp olive oil, salt, pepper, and smoked paprika.

3. Roast for 20 minutes.

2. Add the Kale

4. Toss the kale with 1 tbsp olive oil, salt, pepper, and garlic powder.

5. After the beets have roasted 20 minutes, add the kale to the sheet pan in a single layer.

6. Return to the oven and roast another 10–12 minutes, until kale becomes crispy.

3. Cook the Steak

7. While veggies finish, heat a heavy skillet (cast iron preferred) over medium-high heat.

8. Season steaks generously with salt and pepper.

9. Add 1 tbsp olive oil and 1 tbsp butter to the pan; once hot, sear steaks 3–4 minutes per side for medium-rare (or to your liking).

10. Let steak rest 5 minutes, then slice.

4. Combine & Serve

11. Plate roasted beets and crispy kale.

12. Top with sliced steak.

13. Optional: drizzle with a little balsamic glaze for brightness.