Steak and Potato Stacks

Photo: Kristi Rimkus

Ingredients

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

Preparation

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.