Seared Steaks & Cheddar Spoonbread

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. 

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.

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. 

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.

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.

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!