Name: Bourbon-Glazed Rib Eye with Collard Greens Salad
Total time: 45 min
Ingredients: ¼ cup cider vinegar, divided; ¼ cup vegetable oil, divided; 1 teaspoon plus 2 tablespoons Worcestershire sauce, divided; 2 tablespoons maple syrup, divided; 1½ teaspoons table salt, divided; 1¼ teaspoons pepper, divided; 1 pound collard greens, stemmed and sliced thin crosswise; 2 ( 1-pound) boneless rib-eye steaks, 1 inch thick, trimmed; ¼ cup bourbon; ½ cup pecans, toasted and chopped; ¼ cup dried cherries

Why This Recipe Works

Gently massaging dressing into tough collard greens helped tenderize them and imbue them with tangy-sweet flavor.

Before You Begin

Look for bunches of collards with smaller leaves, which are more tender.

Instructions

Whisk 3 tablespoons vinegar, 3 tablespoons oil, 1 teaspoon Worcestershire, 1 tablespoon maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add collard greens and toss to combine, gently massaging to tenderize.

Sprinkle steaks all over with remaining 1 teaspoon salt and 1 teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until steaks register 125 degrees (for medium-rare), 8 to 10 minutes. Transfer to wire rack set in rimmed baking sheet. Wipe skillet clean with paper towels.

Cook bourbon and remaining 1 tablespoon vinegar, 2 tablespoons Worcestershire, and 1 tablespoon maple syrup in now-empty skillet over medium-high heat, stirring often, until thickened, about 2 minutes. Off heat, return steaks to skillet and turn to coat, then return to wire rack and let rest for 5 minutes. Slice steaks and top salad with pecans and cherries. Serve, drizzling steaks with extra glaze.