Spice-Rubbed Roast Beef with Collard Greens & Potato Salad

Spice-Rubbed Roast Beef

with Collard Greens & Potato Salad

Group Created with Sketch. 55 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving

The spice blend for tonight's roast is inspired by barbecue-style dry rubs (which often combine smoky, savory spices with sugar). Here, we're using ancho chile powder, smoked paprika, garlic powder and more to create a flavorful crust, while a touch of brown sugar ensures beautiful caramelization. For two equally hearty sides, we’re serving Southern-inspired creamed collards and a potato salad with a delicious kick, thanks to pickled jalapeño, marinated shallot and Dijon mustard.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & marinate the shallot:
1 Prepare the ingredients & marinate the shallot:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Remove and discard the collard green stems; finely chop the leaves. Halve the potatoes lengthwise, then cut crosswise into ¼-inch-thick pieces. Thinly slice the garlic chives. Peel and thinly slice the shallot. Place in a bowl with the vinegar and sugar; season with salt and pepper. Stir until the sugar dissolves. Set aside to marinate, stirring occasionally, for at least 10 minutes. Finely chop the pepper. Thoroughly wash your hands, knife and cutting board immediately after handling the pepper.

Sear the beef:
2 Sear the beef:

Line a sheet pan with aluminum foil. Pat the beef dry with paper towels; season with salt, pepper and the spice blend on all sides. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned beef and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan.

Roast the beef:
3 Roast the beef:

Roast the seared beef 27 to 29 minutes, or until cooked through. (An instant-read thermometer inserted into the beef should register 125°F.) Remove from the oven. Transfer the roasted beef to a cutting board and let rest for at least 5 minutes.

Cook the collard greens:
4 Cook the collard greens:

Once the beef has roasted for about 15 minutes, to the pan of reserved fond, add 2 teaspoons of olive oil; heat on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the collard greens and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ½ cup of water and season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 8 to 9 minutes, or until the collard greens have wilted and the water has cooked off. Turn off the heat and stir in the sour cream; season with salt and pepper to taste.

Make the potato salad:
5 Make the potato salad:

While the collard greens cook, add the potatoes to the pot of boiling water and cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the marinated shallot and marinating liquid, butter, mustard and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper. Gently stir to combine; season with salt and pepper to taste. Set aside in a warm place.

Slice the beef & serve your dish:
6 Slice the beef & serve your dish:

Find the lines of muscle (or grain) on the rested beef; thinly slice crosswise against the grain. Divide the potato salad, cooked collard greens and sliced beef among 4 dishes. Garnish with the garlic chives. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & marinate the shallot:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Remove and discard the collard green stems; finely chop the leaves. Halve the potatoes lengthwise, then cut crosswise into ¼-inch-thick pieces. Thinly slice the garlic chives. Peel and thinly slice the shallot. Place in a bowl with the vinegar and sugar; season with salt and pepper. Stir until the sugar dissolves. Set aside to marinate, stirring occasionally, for at least 10 minutes. Finely chop the pepper. Thoroughly wash your hands, knife and cutting board immediately after handling the pepper.

2 Sear the beef:

Line a sheet pan with aluminum foil. Pat the beef dry with paper towels; season with salt, pepper and the spice blend on all sides. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned beef and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan.

Sear the beef:
Roast the beef:
3 Roast the beef:

Roast the seared beef 27 to 29 minutes, or until cooked through. (An instant-read thermometer inserted into the beef should register 125°F.) Remove from the oven. Transfer the roasted beef to a cutting board and let rest for at least 5 minutes.

4 Cook the collard greens:

Once the beef has roasted for about 15 minutes, to the pan of reserved fond, add 2 teaspoons of olive oil; heat on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the collard greens and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ½ cup of water and season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 8 to 9 minutes, or until the collard greens have wilted and the water has cooked off. Turn off the heat and stir in the sour cream; season with salt and pepper to taste.

Cook the collard greens:
Make the potato salad:
5 Make the potato salad:

While the collard greens cook, add the potatoes to the pot of boiling water and cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the marinated shallot and marinating liquid, butter, mustard and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper. Gently stir to combine; season with salt and pepper to taste. Set aside in a warm place.

6 Slice the beef & serve your dish:

Find the lines of muscle (or grain) on the rested beef; thinly slice crosswise against the grain. Divide the potato salad, cooked collard greens and sliced beef among 4 dishes. Garnish with the garlic chives. Enjoy!

Slice the beef & serve your dish: