Be the first to Flank steak is cooked quickly in the skillet then greens and seasonings are cooked in the same skillet.
Ingredients:
- 1 pound beef top round or flank steak
- 1 1/2 to 2 tablespoons spicy Southwest or Cajun-style seasoning, purchased or the combination below
- vegetable oil spray
- 8 medium red skinned potatoes, halved
- 2 cups onions, finely chopped
- 2 cups beef broth
- 3 cloves garlic, minced
- 1 large carrot, peeled, cut in very thin strips about 2 inches in length
- 1 pound (about 2 bunches) mustard greens, collard, or turnip greens, stems removed and torn in bite-size pieces
Preparation:
Thinly slice flank steak across the grain into long strips 1/8-inch thick. The beef will be firmer and easier to slice if partially frozen.
Thoroughly coat each beef strip with spicy seasoning.
Spray a large heavy skillet with vegetable oil
spray or lightly coat the pan with olive oil.
Preheat pan over medium-high heat. Add meat; cook quickly, stirring, for about 5 minutes. Reduce heat to medium.
Add potatoes, onion, beef broth, and garlic. Cover and cook over medium heat
for 20 minutes. Stir in carrot strips. Arrange the greens over top. Cover and cook
until carrots are tender, about 15 minutes. Serve with cornbread or a crusty bread.
Serves 6.2 tablespoons paprika
1 tablespoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon cayenne pepper
dash of dry mustard
Serves 6.
Spicy Seasoning Blend
Combine seasoning ingredients and stir to blend thoroughly. Store in an airtight container.
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Greens Casserole with Mozzarella Cheese
Kamara's Greens
Red Potatoes and Mustard Greens
Collard Greens
Collard Greens with Tomatoes
April's Greens
Basic Southern Style Greens
Sheila's Three Mixed Greens
Black Skillet Beef with Greens
Sandy's Southern Cooked Greens
Side Dish Casseroles
Vegetable Dishes
Vegetable Freezing Guide
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