Spice-Rubbed Steak with Garlicky Collard Greens & Cheesy Texas Toast

I’ve finally bitten the bullet and gotten hip to the Plated game. I’m trying out a free trial this week, so my Plated recipes and reviews will be coming atcha. In case you’ve been living under a rock, Plated is a meal subscription service that sends fresh ingredients for easy to cook meals right to the door steps of subscribers. Each Plated box comes complete with all ingredients needed for each recipe (with the exception of a few basic kitchen items that users will likely have at home) and step-by-step instruction cards, all for $12 per plate. Each recipe has a minimum of 2 plates per recipe so you can make dinner for two or save the leftovers for a gourmet lunch the next day.


My first recipe is a Spice-Rubbed Steak with Garlicky Collard Greens and Cheesy Texas Toast meal – talk about a mouthful, both figuratively & literally. This recipe was fairly simple to make & delectable!



Provided by Plated:
– 2 cloves garlic
– 10 oz. collard greens, divided
– 10 oz. inside round steak
– 1 spice mix
– 2 packets butter
– 2 slices Texas Toast
– 2 tablespoons grated pecorino cheese

What you bring to the table:
– 2 pans
– 3 tbsp. olive oil
– salt
– pepper

Prep time: 10 minutes – Cook time: 25 minutes


1. Prep: Mince garlic. Rinse collard greens and cut crosswise into 1/4″ slices, keeping leaves and stems separate. Rinse steak and pat dry with paper towel.
– I tore the collard green leaves from the stems to make for easy chopping.


2. Sear Steak: Heat 1 tbsp. olive oil in a pan over medium heat. Season steak on both sides with spice mix and salt. Once oil is shimmering, add steak to pan and cook until browned on outside and medium rare, about 3 minutes per side. Remove and set aside to rest for about 5 minutes.
– I prefer my steak cooked medium well, so I cooked for about 5 minutes on each side to brown the meat a bit more.



3. Saute Collard Greens: While steak is cooking, heat 2 tbsp. olive oil in a separate pan over medium-high heat. When oil is shimmering, add garlic &  collard green seems and cook, stirring until stems are softened – about 5 minutes. Add collard green leaves and cook until wilted, about 3 minutes. Add salt & pepper to taste. Divide evenly between 2 plates (or into a plate and tupperware container for lunch tomorrow!)
– The phrase “oil is shimmering” is still a mystery to me.  I added about a tsp. each of salt & pepper to the greens after cooking.


4. Cook Toast: While steak rests, spread butter evenly over both sides of Texas Toast slices. Place toast slices in pan and toast over medium heat. Cook until golden on bottom, 2-3 minutes. Flip, then sprinkle pecorino, and cover pan. Cook until cheese is slightly melted and toast is golden all over – about 2 minutes.


5. Slice Steak: Cut steak into 1/4″ slices. Halve Texas toast slices on a diagonal. Divide steak and Texas Toast between servings of collard greens and serve.


Enjoy and happy cooking!

Have any of you used Plated before? If so, how did you like it?!



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