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Strip Steak & Potatoes

with Spicy Maple Collard Greens

  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

This steakhouse-inspired dish, featuring a hearty strip steak for two, comes together with a unique side: collard greens braised with chile-infused maple syrup.

Strip Steak & Potatoes with Spicy Maple Collard Greens
  • 1 Strip Steak
  • ¾ lb Yukon Gold 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)

Tips from Home Chefs

About Blue Apron

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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
Prepare the ingredients:
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 Cook 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. 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.

Cook the collard greens:
Roast the potatoes:
3 Roast the potatoes:

While the collard greens cook, place the sliced potatoes in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Transfer to a sheet pan and 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.

Cook the steak:
Make the sauce:
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, cooked collard greens, and roasted potatoes with the sauce on the side. Enjoy!

Slice the steak & serve your dish: