Oven-Roasted Berbere-Spiced New York Strip Steak with Collard Greens
Prep: 15 minutes plus standing
Roast: 25 minutes • Serves: 4
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 tablespoon olive oil
1/2 teaspoon salt
3/4teaspoon ground black pepper
2 teaspoons Cajun seasoning
1 teaspoon pumpkin pie spice
1/2teaspoon ground coriander
2 New York strip steaks (about 10 ounces each)
1 can (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 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 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 145° 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, 36g Protein
Cooking Clue
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.
