Oven-Roasted Berbere-Spiced New York Strip Steak with Collard GreensOven-Roasted Berbere-Spiced New York Strip Steak with Collard Greens
Oven-Roasted Berbere-Spiced New York Strip Steak with Collard Greens
Oven-Roasted Berbere-Spiced New York Strip Steak with Collard Greens
Make it a meal: Make a little extra of the spice blend, and sprinkle it onto fingerling potatoes sprayed with cooking spray. Layer the potatoes on a baking sheet and put in to roast at the same time as the vegetables.
Logo
Recipe - The Fairway Market Corporate
Oven-RoastedBerbere-SpicedNewYorkStripSteakwithCollardGreens.jpg
Oven-Roasted Berbere-Spiced New York Strip Steak with Collard Greens
Prep Time15 Minutes
Servings4
Cook Time25 Minutes
Calories467
Ingredients
3 Roma tomatoes, chopped
2 garlic cloves, minced
1 medium jalapeño pepper, finely chopped
1 small yellow onion, chopped
3 cups thinly sliced collard greens
1 Tbs olive oil
2 tsp Cajun seasoning
1 tsp pumpkin pie spice
1/2 tsp ground coriander
2 New York strip steaks (about 10 ounces each)
15 oz 1 can lower sodium black eye peas
Directions

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss tomatoes, garlic, jalapeño, onion, greens, oil and ½ teaspoon each salt and pepper; spread in single layer on prepared pan. Roast 10 minutes.

 

2. In small bowl, stir Cajun seasoning, pumpkin pie spice, coriander and ¼ 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 145° for medium-rare or to desired doneness, and vegetables are tender. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. Slice steaks against the grain.

 

4.

 

Nutritional Information

  • 22 g Fat
  • 7 g Saturated Fat
  • 92 mg Cholesterol
  • 430 mg Sodium
  • 30 g Carbohydrates
  • 2 g Fiber
  • 6 g Sugars
  • 0 g Added Sugars
  • 36 g Protein

15 minutes
Prep Time
25 minutes
Cook Time
4
Servings
467
Calories

Shop Ingredients

Makes 4 servings
3 Roma tomatoes, chopped
Roma Tomato
Roma Tomato
$0.75 avg/ea$1.99/lb
2 garlic cloves, minced
Goya Minced Garlic, 4.5 oz
Goya Minced Garlic, 4.5 oz
$3.99$0.89/oz
1 medium jalapeño pepper, finely chopped
Jalapeno Pepper, 1 ct, 4 oz
Jalapeno Pepper, 1 ct, 4 oz
$1.00 avg/ea$0.25/oz
1 small yellow onion, chopped
Not Available
3 cups thinly sliced collard greens
Fresh Collard Greens, 1 pound
Fresh Collard Greens, 1 pound
$2.49$2.49/lb
1 Tbs olive oil
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$8.99$0.53/fl oz
2 tsp Cajun seasoning
McCormick Perfect Pinch Cajun Seasoning, 5 oz
McCormick Perfect Pinch Cajun Seasoning, 5 oz
$6.99$1.40/oz
1 tsp pumpkin pie spice
McCormick Pumpkin Pie Spice, 1.12 oz
McCormick Pumpkin Pie Spice, 1.12 oz
$7.99$7.13/oz
1/2 tsp ground coriander
McCormick Gourmet Organic Ground Coriander, 1.25 oz
McCormick Gourmet Organic Ground Coriander, 1.25 oz
$6.49$5.19/oz
2 New York strip steaks (about 10 ounces each)
Not Available
15 oz 1 can lower sodium black eye peas
Goya Prime Premium Blackeye Peas, 15.5 oz
Goya Prime Premium Blackeye Peas, 15.5 oz
$1.79$0.12/oz

Nutritional Information

  • 22 g Fat
  • 7 g Saturated Fat
  • 92 mg Cholesterol
  • 430 mg Sodium
  • 30 g Carbohydrates
  • 2 g Fiber
  • 6 g Sugars
  • 0 g Added Sugars
  • 36 g Protein

Directions

1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large bowl, toss tomatoes, garlic, jalapeño, onion, greens, oil and ½ teaspoon each salt and pepper; spread in single layer on prepared pan. Roast 10 minutes.

 

2. In small bowl, stir Cajun seasoning, pumpkin pie spice, coriander and ¼ 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 145° for medium-rare or to desired doneness, and vegetables are tender. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. Slice steaks against the grain.

 

4.