Steaks & Tomato Chutney Pan Sauce

with Mashed Potatoes & Collard Greens

35 MIN

-$0.05/serving 2 Servings

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Swap the Starch

From the Test Kitchen

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 steak—accompanied by hearty sides of mashed potatoes and collard greens sautéed with piquant mustard seeds.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Flank Steak
2 cloves Garlic
1½ tsps Brown & Yellow Mustard Seeds
2 Tbsps Butter
1 bunch Collard Greens
2 Tbsps Savory Tomato Chutney
1 Tbsp Honey
1 head Cauliflower
2 Tbsps Mascarpone Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Cut out and discard the core of the cauliflower; cut into small florets. 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 cauliflower

Add the cauliflower florets 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 the mascarpone and 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.

3 Cook the collard greens

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and mustard seeds. Cook, stirring constantly, 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. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the steak

Pat the steak dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side 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; let rest at least 5 minutes.

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

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 steak; slice crosswise against the grain. Serve the sliced steak with the mashed cauliflower and cooked collard greens on the side. Top the steak with the finished sauce. Enjoy!

Tips from Home Chefs