Cast Iron Steak, Smashed Potatoes, and Roasted Kale

May 05, 2020

As I mentioned, we are in the midst of moving, so most of our meals are really simple/quick right now. These aren't extensive recipes with a long list of ingredients, just simple guidelines. The cast iron steak is based on a NYT recipe that’s basically fool proof. Feel free to jazz up the components if you have the time.

You can barely see it in the corner of the picture, but I made an incredibly simple sauce to have with the potatoes and steak. I mixed a little bit of Extra Virgin Olive Oil, Dijon mustard, Whole grain mustard, and crushed 2 cloves of garlic (it was delicious). Happy eating!

I also feel like it’s worth mentioning that I made this before we were in the heart of moving. Now that we’re further along, our “meals” have downgraded...Jordan and I split a box of crackers for brunch yesterday. Just wanted to be honest in case you for some reason thought I had everything together! 😉

For recipes, tips, and holistic nutrition information, follow along on Instagram @Mirabella Holistic Health!

Cast Iron Steak

Grassfed steak (we usually buy NY Strip or a boneless ribeye)

½ Tbsp grassfed butter

Himalayan salt

Take steak out of fridge ~one hour before cooking so that it reaches room temperature. Pat steak dry

Heat cast iron to high

Salt cast iron with coarse grain salt (coat whole pan)

Add steak to skillet, cook for 1 min

After the first min, flip steak every 30 seconds for ~5-6 mins, or until internal temp reaches ~125 for med rare

Remove the steak heat and place on a cutting board. Add a pat of butter and tent steak in foil for ~5 mins. Slice steak and add a dash of coarse salt.

Garlic Smashed Potatoes

~1 lb baby Yukon Gold potatoes

~1 Tbsp avocado oil

salt and pepper

garlic granules


Preheat oven to 400

Bring large pot of water to boil

Add potatoes and boil for ~15 mins until fork tender

Drain potatoes and lay out on a lined baking pan. Smash potatoes with a mason jar or heavy bottom pan so they’re flattened, but still in one piece

Drizzle avocado oil over potatoes and liberally season with salt and pepper

Bake for ~15 mins 

Remove from oven, season with a dash of garlic powder

Flip potatoes and bake for another 5-10 mins, when the potatoes are crispy and golden brown

Crispy Kale 

~1 head of curly kale, finely chopped

~1 tsp Extra Virgin Olive Oil

Salt and Pepper

Garlic granules

Red Pepper flakes

Heat large cast iron pan to medium high heat

Add a small amount of avocado oil, only enough to thinly coat the pan. 

When oil is heated, add kale and let it get crisp and slightly browned before tossing/mixing

Mix kale once or twice, the kale should be bright green and have crispy edges. You don’t want to overcook! Remove after ~4 mins

Season with salt, pepper, and a dash of garlic salt and red pepper flakes