Seared Steaks & Cheddar Spoonbread with Braised Collard Greens

Seared Steaks & Cheddar Spoonbread

with Braised Collard Greens

Group Created with Sketch. 55 min
$11.94/SERVING
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    4 Servings
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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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ingredients
Seared Steaks & Cheddar Spoonbread with Braised Collard Greens
Title
  • 2 12-Oz New York Strip Steaks
  • 1 cup Cornbread Mix
  • 1 Yellow Onion
  • ½ cup Sour Cream
  • ¼ cup Mayonnaise
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 bunch Collard Greens
  • 1 Poblano Pepper
  • 2 oz White Cheddar Cheese
  • 1 Tbsp Red Wine Vinegar
  • 2 cloves Garlic
  • 2 tsps Honey
  • 1 oz Sweet Piquante Peppers
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Place an oven rack in the upper third of the oven; preheat  to 450°F. 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 sliced 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 both 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 5 to 7 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board; let rest at least 5 minutes.

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

Finish & serve your dish
6 Finish & serve your dish

Meanwhile, 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!

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Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Place an oven rack in the upper third of the oven; preheat  to 450°F. 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 sliced 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 both 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 5 to 7 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board; let rest at least 5 minutes.

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

6 Finish & serve your dish

Meanwhile, 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