Steak and greens

  • For the rub
  • 1 tbsp paprika
  • 2 tsps sea salt
  • 2 tsps dry mustard
  • 1 1/2 tsps onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 3/4 tsp white pepper
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1 tsp ground ginger
  • 680 g silverside steak, thinly sliced
  • For the greens
  • 5 tbsps plain flour
  • 2 tbsps vegetable oil
  • 450 g chopped onion
  • 1 1/4 L beef stock
  • 3 1/2 kg washed and chopped greens (suggested mix of mustard, turnip and collard)
  • 60 g butter
  • Steamed white rice, for serving

1) For the rub: mix all ingredients together. Sprinkle 2 to 3 tbsps on sliced steak, tossing to insure the meat is covered. Reserve for later use.

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

3) Heat heavy 5 1/2 L cast iron pot; over medium heat, add oil. Brown seasoned meat for 2 or 3 minutes, turning once. Add onion and browned flour. Pour 225 ml of stock 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.

4) When the butter has melted and greens and meat are tender, transfer to a serving bowl and serve over rice.

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