Flank steak is one of my favorite steaks. Reasonably priced and if prepared correctly, delicious. Also, duck fat.

Our sage plant in our herb garden decided this year to go nuclear. It is out of control. The base looks like a tree trunk. Anyway, I really needed to use some sage and potatoes are always my first thought. Also, duck fat.

The blueberries came from our CSA and I just thought they would go well with the balsamic. I wish I would have used good fresh kale but I didn’t I used the big bagged, chopped kind. It still turned out ok.

All and all, I liked this one. What’s not to like. Duck fat.

Ingredients

• 1 lb flank steak
• 1 bag fingerling potatoes
• 1 large bag kale (or fresh if you have it)
• 1-2 tablespoons duck fat
• 4-5 sprigs sage, minced
• 2 garlic cloves, smashed
• 1-2 teaspoons crush red pepper flake
• Sea salt and cracked black pepper
• 2 cups no sodium chick stock
• Balsamic vinegar

Directions

1. Set the steak out and allow it to come to room temperature (or close). Season with salt and pepper liberally.
2. A cut and par-boil potatoes just until a sharp knife goes through the outside easily. Drain and let cool.
3. Pre-heat oven to 450 and place lined sheet pan in the middle rack.
4. Heat a non-stick pan over medium high.
5. Toss in the duck fat and allow it to melt. Add potatoes, sea salt, pepper and sage and toss to coat. Empty the pan onto the sheet pan in the oven and allow to roast at least 15 minutes. After 15 minutes, toss the potatoes on the other side and cook until crispy.
6. Heat a large stainless steel pan over medium high.
7. Separately, heat a non-stick pan over medium heat (I used the same one I used for the potatoes). Once warm add olive oil with garlic and crushed red. Allow the oil to perfume but don’t burn the garlic. Next add kale, season with salt and toss until all the kale is in the pan. Add stock, reduce the heat, cover and cook 15 minutes or until the kale is cooked through but still has some crunch.
8. Add the steak to the stainless steel pan. Sear steak both sides 4-5 minutes per side until your preferred doneness. I like them rare. Once done, remove from the pan to a cutting board, cover with tin foil and allow to rest for a least 10 minutes.
9. Finally, heat the stainless steel pan over medium heat. Add balsamic vinegar, chicken stock and blueberries. Deglaze the pan, scraping up all the goodies the steak left behind. Increase heat and bring to a boil then reduce to a simmer and allow to reduce and thicken. Strain the reduction into a smaller pot and keep warm.