Prep: 15 minutes plus standing Roast: 25 minutes • Serves: 4
Nonstick cooking spray
3 Roma tomatoes, chopped
2 garlic cloves, minced
1 medium jalapeño pepper, fi- nely chopped
½ large Sweet Yellow Onion, chopped
3 cups thinly sliced collard greens
1 tablespoon Our Family® Canola Cooking Oil
½ teaspoon salt
¾ teaspoon ground black pepper 2 teaspoons Cajun seasoning 1 teaspoon pumpkin pie spice
½ teaspoon ground coriander
2 Creekstone Farms® USDA Choice Beef Premium Black Angus Boneless New York Strip Steaks
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 ½ 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 145º 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, 6g Sugars, 0g Added Sugars, 36g Protein
Chef Tip: 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 vegetable