Black Angus Rib-Eyes with Herbed Ghee, Sweet Potato Frites, and Kale
Transform steak night into a grand affair: a French bistro meal complete with juicy melt-in-your-mouth Black Angus steaks, herbed ghee, roasted sweet potato frites, and sautéed veggies.
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Cooking tools:
- Paper towel
- Skillet
- Stove
- Measuring spoon
- Cutting board
- Chef's knife
Ingredients
- 1 rounded tablespoon ghee
- 1 organic sweet potato
- 1 or 2 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh flat-leaf parsley
- ½ teaspoon sweet smoked paprika
- Steak options:
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 3 ounces organic cremini or other button mushrooms
- 3 ounces organic baby kale or other leafy greens
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