A Home-Cooked Meal That Will Wow Your Valentine

This decadent meal for two is a fun activity that you and your Valentine can enjoy together. See how well you work together or make it for your bae to get some serious brownie points. Enjoy it with a nice bottle of wine to be extra fancy.

Strip Steak and Potatoes with Spicy Maple Collard Greens:

Ingredients:

1 strip steak

¾ pound golden potatoes

1 bunch collard greens

2 cloves garlic

3 tablespoons creamy mustard sauce (cream, yellow mustard and pepper)

2 tablespoons ketchup

2 tablespoons vegetarian Worcestershire sauce

1 tablespoon spicy maple syrup

1 tablespoon white wine vinegar

1 tablespoon weeknight hero spiced blend (garlic powder, onion powder, smoked paprika, and whole dried parsley) 

Directions: 

1. Prepare the ingredients: place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; roughly chop the leaves. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch- thick pieces.
2. Braise the collard greens: in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently: 30 seconds to 1 minute or until fragrant. Add the chopped collard greens; season with salt and pepper. Cook, stirring occasionally: 2 to 3 minutes or until slightly softened. Add the maple syrup, vinegar and 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally: 16 to 18 minutes or until the collard greens are softened and the liquid has evaporated. Turn off the heat and season with salt and pepper to taste. Cover to keep warm.
3. Roast the potatoes: while the collard greens cook, place the sliced potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
4. Cook the steak: while the potatoes roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak and cook 5 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.
5. Make the sauce: while the steak rests, in a bowl, combine the ketchup, creamy mustard sauce, and Worcestershire sauce. Season with salt and pepper to taste.
6. Slice the steak and serve your dish: Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak, braised collard greens and roasted potatoes with the sauce on the side. Enjoy!

• Blue Apron
• cook
• FSU
• sauce
• steak
• valentines day