Oven-Roasted Berbere-Spiced New York Strip Steak with Collard Greens
Prep: 15 minutes
Roast: 25 minutes • Serves: 4
3Roma tomatoes, chopped
2garlic cloves, minced
1medium jalapeño pepper, finely chopped
1/2large sweet yellow onion, chopped
3cups thinly sliced collard greens
1tablespoon Our Family® Canola Cooking Oil
3/4teaspoon ground black pepper
2teaspoons Cajun seasoning
1teaspoon pumpkin pie spice
1/2teaspoon ground coriander
2Creekstone Farms® USDA Choice Beef Premium Black Angus Boneless New York Strip Steaks
1can (15 ounces) lower sodium black eyed peas, drained and rinsed
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss tomatoes, garlic, jalapeño, onion, greens, oil, salt and 1/2 teaspoon black pepper; spread in single layer on prepared pan. Roast 10 minutes.
2. In small bowl, stir Cajun seasoning, pumpkin pie spice, coriander and remaining 1/4 teaspoon black pepper. Spray both sides of steaks with cooking spray; sprinkle with seasoning mixture. Stir peas into vegetable mixture. Push vegetables to 1 side of pan; place steak on opposite side.
3. Roast steaks and vegetables 15 minutes or until internal temperature of steaks reaches 135° for medium-rare and vegetables are tender. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145º upon standing.) Slice steaks against the grain.
Approximate nutritional values per serving:
467 Calories, 22g Fat (7g Saturated), 92mg Cholesterol, 430mg Sodium, 30g Carbohydrates, 2g Fiber, 6g Sugars, 0g Added Sugars, 36g Protein
Make a little extra of the spice blend, and sprinkle onto diced potatoes sprayed with cooking spray. Spread the potatoes on a baking sheet and roast at the same time as the vegetables.