Flank and Greens
Makes 6 servings
2 tablespoons Chef Paul Prudhomme's Meat Magic® or
1 teaspoon ground ginger
3/4 teaspoon ground cumin
1-1/2 pounds flank steak or venison, all visible fat removed, scalloped
2 cups chopped onions
12 cups washed and chopped mixed greens, in all (see Note)
6 cups defatted beef, chicken, venison, pork or vegetable stock, in all
5 tablespoons all-purpose flour, browned
6 cups cooked long-grain white rice
how to prepare
Combine the first 3 ingredients in a small bowl to make the seasoning mix.
Sprinkle all surfaces of the scalloped meat evenly with 2 teaspoons of the seasoning mix and rub it in well.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, 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 browned 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 of the 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 the rice.
NOTE: Use three kinds of greens for a rounded taste. We often combine spinach, collards, and mustard greens, but experiment and enjoy! You can use beet tops, turnip greens, chard, or any combination of greens, as long as they aren't bitter ones like iceberg lettuce or radicchio.
Copyright © 1993 by Paul Prudhomme