Seared NY Strip Steak with Collard Greens and Chickpeas
Collard Greens and Chickpeas as a side dish to a seared NY Strip steak
Yield: 4 people
Calories: 561kcal
Materials
- Ribeye or strip steak. 6-8 oz per person.
- Salt & Pepper to taste
- 1 can Glory collard greens, seasoned
- 2 cans Chickpeas, drained and rinsed
- 2 Garlic cloves, minced
- 1 onion, diced
- 1 cup Veggie broth
- 3 tbsp Olive Oil
- Fresh Rosemary for the steak
- Butter for the steak
Instructions
- Prep the Steak: Season both sides with salt & pepper. Let it rest for 10 minutes.
- Sear the Steak: Heat 1 tbsp of olive oil in a cast-iron pan over medium-high heat. Cook the steak for 3–5 min per side.
- Sauté Aromatics: In the same skillet, reduce the heat to medium and add the remaining olive oil.
- Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cumin, and cook for 1 minute until fragrant.
- Cook the Greens and Chickpeas: Add the collard greens and chickpeas to the skillet. Pour in the broth, season with salt and pepper, and cover.
- Simmer for 8–10 min until the greens are tender and most liquid has evaporated.
- Slice and Serve: Slice the steak against the grain. Spoon the chickpeas and collard greens onto plates and top with the steak.
Video
Nutrition
Serving: 2cups | Calories: 561kcal | Carbohydrates: 49.4g | Protein: 40.5g | Fat: 22.8g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 133mg | Potassium: 1542mg | Fiber: 16.5g | Sugar: 10.9g | Vitamin A: 476.2IU | Vitamin C: 115.3mg | Calcium: 188mg | Iron: 7.7mg