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Steak with Greens and Mushrooms

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Total Time

1 h

Prep 25 m

Cook 40 m

Description

The savory spice rub used in this easy one-skillet meal adds amazing flavor; it’s so good that you may just want to make a big batch to keep on hand! To increase the nutrient content of the dish, use Thousand Hills 100% grass-fed steaks to get more of the healthy omega-3 fats, along with more zinc, CoQ10, L-carnitine, and vitamins A and E.

Yield

4 servings

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Total Time

1 h

Prep 25 m

Cook 40 m

Yield
  • Yields: 4 servings
Ingredients

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  • 1 tbsp(s) paprika
  • 1 1/2 tsp(s) salt
  • 2 tsp(s) dry mustard
  • 1 1/2 tsp(s) onion powder
  • 1 tsp(s) garlic powder
  • 1 tsp(s) dried thyme
  • 1/2 tsp(s) ground black pepper
  • 1/2 tsp(s) ground cumin
  • 1 tsp(s) ground ginger
  • 2 tbsp(s) oil or fat (coconut, lard, or tallow)
  • 2 (8-ounce) ribeye steaks
  • 1/2 small yellow onion, diced
  • 1 cup(s) sliced mushrooms, (white button or cremini)
  • 2 cup(s) broth, (beef or vegetable)
  • 2 large bunches greens (kale, collards, or chard), washed, stems removed, and chopped
  • 1 tbsp(s) butter or ghee
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Directions
  1. Preheat oven to 200° F.
  2. For the rub: In a small bowl, mix together the paprika, salt, dry mustard, onion powder, garlic powder, thyme, black pepper, chili powder, cumin, and ginger. Sprinkle 2 to 3 tablespoons over the steaks, coating both sides evenly. Set the remaining rub aside.
  3. Heat a five-quart cast iron pot or Dutch oven over medium heat and add the oil or fat. Once the oil/fat is hot, add the steaks and cook for 3-4 minutes per side (depending on the thickness of the steak). Cook to rare (seared on the outside and still red on the inside with an internal temp of 135-140 Fº). Transfer to an oven-safe plate, cover with foil, and set aside.
  4. Add the onion and the mushrooms to the same pot you cooked the steaks in and stir to coat with the seasonings left in the pot. Sauté, stirring occasionally, until the onion is translucent and the mushrooms are just starting to soften, about 10 minutes.
  5. Increase the heat to high, add one cup of broth and a handful or two of greens and stir to combine. Cover and let wilt for 20-30 seconds before adding the remaining cup of broth and more greens (add all of the greens into the pot within 1 minute). Stir well, cover, lower the heat to medium-low, and cook for 10 minutes.
  6. After 10 minutes, add the remaining spice rub and the butter or ghee to the greens. Toss until well combined. Increase the heat and cook uncovered, stirring occasionally, for another 8-10 minutes, until the liquid is reduced by half.
  7. While the greens finish cooking, transfer the steaks (on the oven-proof plate, covered with foil) to the warm oven. Allow the steaks to warm in the oven for 5-10 minutes. If you prefer a rare steak, remove from the oven after no more than 5 minutes.
  8. Just before the greens are done, check the internal temperature of the steaks with an instant read thermometer: medium-rare 140-145°F; medium 155-160°F; well-done 165°F). Ideally, you want to remove the steaks from the oven 5° below your ideal doneness—the steaks will continue to cook outside of the oven. For a juicy steak, medium-rare and medium temps are best. If you do not have an instant read thermometer, you can make a small cut in the steak to peek inside—medium-rare will still have a hint of red in the center and medium should be pink. No pink will be left in a well-done steak.
  9. Slice the steak against the grain into thin slices. Stir the collected juices from the steaks into the greens.
  10. Divide the greens among four plates and top with even portions of the sliced steak. Serve with fresh ground pepper.
Source: Karen Falbo

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