Steak and Potato Stacks

Serves 4

Grilled flank steak, roasted potatoes, tomato, kale and crumbly blue cheese make an impressive appetizer, or even a meal.


  • 1/2 pound flank steak, cooked and thinly sliced
  • 2 ″s medium Yukon gold potatoes, 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

How to Make..

  • 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.
  • 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.
  • Layer slices potato, tomato, kale, and beef. Then top with sour cream and blue cheese.

Share and Enjoy !

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Written by Mr Foodly

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