Seared Steaks & Cheddar Spoonbread with Braised Collard Greens

Seared Steaks & Cheddar Spoonbread

with Braised Collard Greens

55 MIN
4 Servings
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  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Bistro Steaks

    From the Test Kitchen

    To pair with steaks smothered in a creamy spiced sauce, we’re making our take on spoonbread—a Southern cornbread-like dish so-named for its fluffy, spoonable texture—with tender bites of pepper, onion, and melty cheddar.
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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    fresh
    ingredients
    Seared Steaks & Cheddar Spoonbread with Braised Collard Greens
    Title
    • 4 Steaks
    • 1 Yellow Onion
    • 1 Poblano Pepper
    • 2 cloves Garlic
    • 1 bunch Collard Greens
    • 1 cup Cornbread Mix
    • ½ cup Sour Cream
    • ¼ cup Mayonnaise
    • 1 Tbsp Hot Sauce
    • 2 oz White Cheddar Cheese
    • 1 Tbsp Red Wine Vinegar
    • 2 tsps Honey
    • 1 oz Sweet Piquante Peppers
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the upper third of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. Separate the collard green leaves from the stems; discard the stems and roughly chop the leaves. Roughly chop the pickled peppers. Cut off and discard the stem of the poblano pepper; halve lengthwise, then remove the ribs and seeds. Medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

    Cook the onion & pepper
    2 Cook the onion & pepper

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until melted. Add the diced onion and diced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

    Assemble & bake the spoonbread
    3 Assemble & bake the spoonbread

    To the bowl of cooked onion and pepper, add the cornbread mix, sour cream, and 1/4 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the grated cheese. Place on the upper oven rack and bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving. 

    Cook the collard greens
    4 Cook the collard greens

    Meanwhile, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped collard greens and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens are slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cook, stirring  occasionally, 3 to 4 minutes, or until the collard greens are wilted and  the water has cooked off. Add the vinegar. Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the steaks
    5 Cook the steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F.

    Finish & serve your dish
    6 Finish & serve your dish

    Meanwhile, to make the sauce, in a bowl, whisk together the mayonnaise, honey (kneading the packet before opening), hot sauce, and a pinch of the remaining spice blend (you will have extra). Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the cooked collard greens and baked spoonbread. Top the steaks with the sauce. Garnish the collard greens with the chopped pickled peppers. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the upper third of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. Separate the collard green leaves from the stems; discard the stems and roughly chop the leaves. Roughly chop the pickled peppers. Cut off and discard the stem of the poblano pepper; halve lengthwise, then remove the ribs and seeds. Medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

    2 Cook the onion & pepper

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until melted. Add the diced onion and diced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

    Cook the onion & pepper
    Assemble & bake the spoonbread
    3 Assemble & bake the spoonbread

    To the bowl of cooked onion and pepper, add the cornbread mix, sour cream, and 1/4 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the grated cheese. Place on the upper oven rack and bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving. 

    4 Cook the collard greens

    Meanwhile, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped collard greens and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens are slightly wilted. Add 1/2 cup of water; season with salt and pepper. Cook, stirring  occasionally, 3 to 4 minutes, or until the collard greens are wilted and  the water has cooked off. Add the vinegar. Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the collard greens
    Cook the steaks
    5 Cook the steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F.

    6 Finish & serve your dish

    Meanwhile, to make the sauce, in a bowl, whisk together the mayonnaise, honey (kneading the packet before opening), hot sauce, and a pinch of the remaining spice blend (you will have extra). Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the cooked collard greens and baked spoonbread. Top the steaks with the sauce. Garnish the collard greens with the chopped pickled peppers. Enjoy! 

    Finish & serve your dish
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