Oven-Roasted Berbere-Spiced New York Strip Steak with Collard Greens
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.
- 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
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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.