Flank & Greens
Yield
servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 1 | teaspoon |
paprika
|
|
| ⅔ | teaspoon |
salt
|
|
| ⅔ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
onion powder
|
|
| ⅓ | teaspoon |
garlic powder
|
|
| ⅓ | teaspoon |
thyme
dried |
*
|
| ⅓ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
white pepper
|
|
| 1 ⅓ | dashes |
black pepper
|
*
|
| 1 ⅓ | dashes |
cumin
ground |
*
|
| ⅔ | dash |
cayenne pepper
|
*
|
| ½ | pound |
beef, flank steak (london broil)
scalloped |
|
| ⅔ | cup |
onions
chopped |
|
| 1 | quart |
mixed salad greens
|
*
|
| 1 | pint |
beef stock
prefer veal stock if possible |
*
|
| 1 ⅔ | tablespoons |
all-purpose flour
browned |
|
| 1 | pint |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 5 | ml |
paprika
|
|
| 3.3 | ml |
salt
|
|
| 3.3 | ml |
dry mustard
|
|
| 2.5 | ml |
onion powder
|
|
| 1.7 | ml |
garlic powder
|
|
| 1.7 | ml |
thyme
dried |
*
|
| 1.7 | ml |
ginger
ground |
|
| 1.3 | ml |
white pepper
|
|
| 1.3 | dashes |
black pepper
|
*
|
| 1.3 | dashes |
cumin
ground |
*
|
| 0.7 | dash |
cayenne pepper
|
*
|
| 226.8 | g |
beef, flank steak (london broil)
scalloped |
|
| 158 | ml |
onions
chopped |
|
| 0.9 | l |
mixed salad greens
|
*
|
| 473 | ml |
beef stock
prefer veal stock if possible |
*
|
| 25 | ml |
all-purpose flour
browned |
|
| 473 | ml |
rice
cooked |
*
|
Directions
Combine the seasoning mix in a small bowl.
Sprinkle all surfaces of the scalloped steak evenly with 2 tablespoons of the seasoning mix and rub in well.
Preheat a heavy 5-quart pot, over high heat to 350 degrees, 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 ½ 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 remainjng 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.
