Chipotle Steak with Collard Greens

• 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

chile powder, kosher salt, vegetable oil, beef tri, onion, garlic, collard greens, apple cider vinegar, ketchup, honey, worcestershire sauce, mustard

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chipotle-steak-with-collard-greens.html (may not work)