There's kale in here too.
Sheet Pan Flank Steak, Greens, and Yukon Gold Fries

A meat and potatoes type of guy, I guess that's a fair way to describe me. Don't get me wrong I love seafood of all kinds but when push comes to shove a nice steak is my go to meal. So I felt right at home cooking the Sheet Pan Flank Steak, Greens, and Yukon Gold Fries for the Month of Simple Suppers Challenge.

Overall I'd say it was pretty good. The recipe is simple and easy to follow and the one-pan method makes cleaning up a breeze. The steak has good flavor and the potatoes were delicious. My kids liked them so much they told me to double up on the potatoes next time.

When it comes to the kale, I had a few hesitations. Sixteen ounces is a lot of kale. It is a pile–a very big pile. So big that I left out about a quarter of it out because I couldn't fit it on the baking sheet with the other ingredients. Second, my family doesn't eat kale very often. And by very often I mean never. So I didn't know what to expect. How was it going to taste? Would we like it? Am I cooking it correctly? In the end, it all turned out fine. When cooked, the deep green is a pretty contrast to the golden potatoes and nicely broiled steak. As for the flavor, I wouldn't say it was an overwhelming hit but it wasn not a complete failure either. Mild with just the slightest bit of bitterness, it creates a nice flavor that plays off the red pepper that comes through from the steak.

As we sat around the dinner table I asked my family what they thought of the meal. The response was overall positive. My youngest daughter did say she would like it better with a different vegetable other than the kale. When I asked her like what? She responded with "Brussels sprouts!" Just some food for thought.