Steak and Potato Stacks

FOODISTA
7Ingredients
35Minutes
270Calories

Ingredients

US|METRIC
  • 1/2 pound flank steak (cooked and thinly sliced)
  • 2 yukon gold potatoes (″s medium, 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)
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    Directions

    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.
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    NutritionView More

    270Calories
    Sodium8% DV190mg
    Fat20% DV13g
    Protein37% DV19g
    Carbs6% DV19g
    Fiber16% DV4g
    Calories270Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol35mg12%
    Sodium190mg8%
    Potassium940mg27%
    Protein19g37%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A70%
    Vitamin C70%
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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