Strip Steak & Potatoes

with Spicy Maple Collard Greens

35 MIN

2 Servings

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From the Test Kitchen

This steakhouse-inspired dish, starring a hearty strip steak for two, comes together with a unique side. We’re braising collard greens with chile-infused maple syrup for hot-sweet flavor—a delicious complement to aromatic roasted potatoes.

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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Strip Steak
¾ lb Golden Potatoes
1 bunch Collard Greens
2 cloves Garlic
3 Tbsps Creamy Mustard Sauce
2 Tbsps Ketchup
2 Tbsps Vegetarian Worcestershire Sauce
1 Tbsp Spicy Maple Syrup
1 Tbsp White Wine Vinegar
1 Tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; roughly chop the leaves. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch- thick pieces.

2 Braise the collard greens:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chopped collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the maple syrup, vinegar, and 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 16 to 18 minutes, or until the collard greens are softened and the liquid has cooked off. Turn off the heat and season with salt and pepper to taste. Cover to keep warm.

3 Roast the potatoes:

While the collard greens cook, place the sliced potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the steak:

While the potatoes roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak and cook 5 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

5 Make the sauce:

While the steak rests, in a bowl, combine the ketchup, creamy mustard sauce, and Worcestershire sauce. Season with salt and pepper to taste.

6 Slice the steak & serve your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak, braised collard greens, and roasted potatoes with the sauce on the side. Enjoy!