Flank And Greens Recipe - Cooking Index
Flank And Greens Recipe - Cooking Index
| Seasoning mix | ||
| 1 teaspoon | 5ml | Paprika |
| 2/3 teaspoon | 3.3ml | Salt |
| 2/3 teaspoon | 3.3ml | Dry mustard |
| 1/2 teaspoon | 2.5ml | Onion powder |
| 1/3 teaspoon | 1.7ml | Garlic powder |
| 1/3 teaspoon | 1.7ml | Dried thyme |
| 1/3 teaspoon | 1.7ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | White pepper |
| 1 1/3 | Black pepper | |
| 1 1/3 | Ground cumin | |
| 2/3 | Cayenne | |
| 1/2 lb | 227g / 8oz | Flank steak - scalloped |
| 2/3 cup | 41g / 1.4oz | Onions - chopped |
| 1 | Mixed greens | |
| 1 | Beef stock | |
| 1 2/3 tablespoons | 24ml | Flour - all-purpose, browned |
| 1 | Cooked rice |
Combine the seasoning mix in a small bowl. Sprinkle all surfaces of the scalloped steak evenly with 2 (3/4) tablespoons of the seasoning mix and rub in well. Preheat a heave 5-quart pot, over high heat to 350F, about 4 minutes.
Add the seasoned meat and brown it on all sides, about 2 to 3 minutes. Add the onions, the remaining seasoning mix, and 1/2 cup of each type of greens. Cover and cook, scraping the bottom of the pot to clear all the brown bits, for 8 minutes.
Add 1 cup of the stock and cook, covered, for 15 minutes, checking occasionally for sticking. Add the browned flour and mix until it is completely absorbed, the brown flour is no longer visible, and the meat looks moist and very pasty.
Add the remaining stock and greens, bring to a boil, reduce the heat to medium, and occasionally checking the bottom of the pot for sticking, cook until the meat and greens are tender, about 20 minutes. Serve over rice.
NOTES : Any combination of greens is fine as long as they aren't bitter. Spinach, Mustard and Collards work great. A combination of thee works best.
Source:
Paul Prudhomme
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.