Spice-Rubbed Steak with Garlicky Collard Greens

DSC_0449This is the third recipe I’ve made thanks to ingredients from the Spice Society gourmet line of non-GMO spices. You can find my first recipe for a Four-Spiced Cod dinner here and Spice-Rubbed Pork Tenderloin here.  The Spice Society spices are great, definitely a step up from the ones you find in the grocery aisle.

To celebrate Joe’s first Father’s Day I made this super simple spice-rubbed steak.  You can put it together quickly so its  perfect for a weeknight but it looks fancy enough to serve to guests.  I love this way to eat collard greens, using both the stems and leaves with a hearty dose of garlic.

What to buy (serves 2):

  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • olive oil
  • 1 pound inside round steak
  • 4 cloves garlic, minced
  • 5-6 cups collard greens, greens and stems separated and cut crosswise into 1/2 inch slices
  • salt and pepper, to taste

What to do:

  • combine first six ingredients to make spice rub
  • rub steak on both sides with spice mix
  • heat 1 tablespoon olive oil in a pan over medium heat (cut steak in half to fit your pan if need be)
  • add steak to pan when oil is shimmering, cooking until slightly browned on the outside, about 3 minutes per side depending on meat thickness, set aside
  • meanwhile, heat 2 tablespoons olive oil or butter in a pan over medium heat
  • add garlic and collard stems, cooking for 5 minutes until stems soften
  • add collard leaves and cook another 5 minutes until wilted, add salt and pepper to taste
  • slice steak into 1/4-1/2 inch slices and serve warm with collards

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