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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.

Ethan Mick

with Spicy Maple Collard Greens

Strip Steak & Potatoes

Strip Steak

Golden Potatoes

Collard Greens

Garlic

Creamy Mustard Sauce

Ketchup

Vegetarian Worcestershire Sauce

Spicy Maple Syrup

White Wine Vinegar

Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)

Ingredients

oven

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.

Prepare the ingredients:

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.

Braise the collard greens:

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.

Roast the potatoes:

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:

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

Make the sauce:

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!