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Steak and Greens

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Servings: 5


  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons dry mustard
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 3/4 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 1/2 lbs thinly sliced round steak
  • 5 tablespoons all purpose flour
  • 2 tablespoons vegetable oil
  • 2 cups chopped onion
  • 6 cups beef broth
  • 15 cups mix of mustard, turnip and collard washed and chopped greens
  • 1/2 stick butter
  • steamed, for serving white rice


For the rub:

Mix paprika, kosher salt, dry mustard, onion powder, garlic powder, thyme, peppers, cumin and ginger together. Sprinkle 2 to 3 tablespoons on sliced steak, tossing to ensure the meat is covered. Reserve for later use.

In a cast iron skillet, add flour over low heat. Brown flour, stirring occasionally to avoid burning, about 5 minutes.

Heat heavy 5-quart cast iron pot; over medium heat, add oil. Brown seasoned meat for 2 or 3 minutes, turning once. Add onion and browned flour. Pour 1-cup of broth and stir to combine well. Add some of the greens, and then add more broth. Repeat this until there’s no more broth and greens. Lower the heat and cook for 45 minutes. Add 1 tablespoon of rub and 1/2 stick of butter. When the butter has melted and greens and meat are tender, transfer to a serving bowl and serve over rice.