Spice-Rubbed Roast Beef

with Collard Greens & Potato Salad

55 MIN

4 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

610 Cals (est.)

fresh

ingredients

1 Beef Roast
3 cloves Garlic
1 bunch Collard Greens
1 lb Russet Potatoes
½ bunch Garlic Chives
2 Tbsps Apple Cider Vinegar
2 Tbsps Butter
2 tsps Sugar
1 oz Sliced Pickled Jalapeño Pepper
1 Shallot
1 Tbsp Whole Grain Dijon Mustard
¼ cup Sour Cream
2 Tbsps Beef Spice Blend (Ancho Chile Powder, Brown Sugar, Smoked Paprika, Black Pepper, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!