Steaks & Tomato Chutney Pan Sauce with Mashed Potatoes & Collard Greens

Steaks & Tomato Chutney Pan Sauce

with Mashed Potatoes & Collard Greens

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving

This steakhouse-style dish gets flavorful, Indian flair from a pan sauce of savory tomato chutney, sweet honey, and rich butter that we’re spooning over seared steaks—accompanied by hearty sides of mashed potatoes and sautéed greens.

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ingredients
Steaks & Tomato Chutney Pan Sauce with Mashed Potatoes & Collard Greens
Title
  • 2 Steaks
  • ¾ lb Golden Potatoes
  • 2 cloves Garlic
  • 1½ tsps Brown & Yellow Mustard Seeds
  • 1 bunch Collard Greens
  • 2 Tbsps Butter
  • 2 Tbsps Savory Tomato Chutney
  • 2 tsps Honey

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Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the honey (kneading the packet before opening) and tomato chutney. Season with salt and pepper.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Cook & mash the potatoes
Cook the collard greens
3 Cook the collard greens

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and mustard seeds. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened (be careful, as the mustard seeds may pop as they cook). Add the chopped collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle 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.

Cook the steaks
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

While the steaks rest, to the pan of reserved fond, add 2 tablespoons of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Add the sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked collard greens on the side. Top the steaks with the finished sauce. Enjoy!