We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Steaks & Tomato Chutney Pan Sauce
with Mashed Potatoes & Collard Greens
35 MIN
2
Servings
$11.94/SERVING
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.
Get CookingWellness Details
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories560 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
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
step-by-step
instructions
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; 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!
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; 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
About Blue Apron
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