Chipotle Steak with Collard Greens Recipe

Name: Chipotle Steak with Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon chipotle chile powder; Kosher salt and freshly ground pepper; 3 tablespoons vegetable oil; 1 1/4 to 1 1/2 pounds beef tri-tip steak, fat trimmed; 1 small onion, diced; 2 cloves garlic, thinly sliced; 1 pound frozen chopped collard greens, thawed and drained; 1/4 cup apple cider vinegar; 1/4 cup ketchup; 2 tablespoons honey; 1 tablespoon Worcestershire sauce; 1 tablespoon dijon mustard

Servings: persons

1 teaspoon chipotle chile powder
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 1/4 to 1 1/2 pounds beef tri-tip steak, fat trimmed
1 small onion, diced
2 cloves garlic, thinly sliced
1 pound frozen chopped collard greens, thawed and drained
1/4 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard

1
Preheat the oven to 400 degrees F. Mix the chile powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub on the steak.
2
Heat a large cast-iron skillet over medium-high heat.
3
Add 1 tablespoon vegetable oil, then add the steak; sear 3 minutes per side.
4
Transfer the skillet to the oven and cook until a meat thermometer inserted sideways into the steak registers 135 degrees F for medium rare, 15 to 20 minutes.
5
Transfer the steak to a cutting board.
6
Meanwhile, heat the remaining 2 tablespoons vegetable oil in a medium skillet over medium heat.
7
Add the onion and garlic and cook, stirring, until soft, 5 minutes.
8
Add the collard greens and 1/2 cup water and cook, stirring occasionally, until warmed through, 10 minutes.
9
Add 1 tablespoon vinegar, and salt and pepper to taste.
10
Whisk the ketchup, the remaining 3 tablespoons vinegar, the honey, Worcestershire sauce, mustard and 1/2 cup water in a bowl.
11
Return the cast-iron skillet to medium-high heat; add the ketchup mixture and cook until thickened, 3 to 5 minutes.
12
Slice the steak against the grain.
13
Serve with the sauce and collard greens.
14
Photograph by Antonis Achilleos

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon chipotle chile powder, Kosher salt and freshly ground pepper, 3 tablespoons vegetable oil, 1 1/4 to 1 1/2 pounds beef tri-tip steak, fat trimmed, and more.

Yes, Chipotle Steak with Collard Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chipotle Steak with Collard Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions