Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, whisk together sour cream, mayo, Dijon mustard, and lemon juice. Season with salt and pepper, cover, and chill in the refrigerator for at least 30 minutes.
- Boil baby potatoes in salted water for about 12–15 minutes. Drain and smash gently. Drizzle with olive oil, season with salt and pepper, and roast at 425°F (220°C) for 20–25 minutes.
- Pat steak dry, season with salt and pepper, and sear in a skillet over medium-high heat for about 3–5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing thinly.
- Toss kale with half of the creamy chive dressing. Layer dressed kale on a serving platter with crispy potatoes, sliced steak, bacon bits, shaved Parmesan, and chopped chives.
- Drizzle remaining dressing over the salad and sprinkle with crushed Pringles. Serve immediately.
Nutrition
Notes
Ensure maximum crispiness of the potatoes by flipping them halfway through roasting. Allow steak to rest before slicing for best results.