Black Skillet Beef


This is Bernie’s favorite dish I make.  It is spicy and delicious!

Black Skillet Beet with greens and red potatoesAmerican Cancer Society


1 lb beef top round flank steak
1 1/2 tablespoon Hot ‘n Spicy Seasoning (below)
8 red-skinned potatoes, halved sliced
3 cups finely chopped onion
2 cups beef broth
2 large cloves garlic, minced
2 large carrots, peeled, cut into very thin 2 1/2-inch strips
2 bunches (1/2 lb each) mustard greens, kale, or turnip greens, stems removed, coarsely torn
non-stick cooking spray

(Cut the potatoes this way, they will soften better)


Partially freeze beef. Thinly slice across the grain into long strips, 1/8-inch thick. Thoroughly coat strips with seasoning.

Spray a large, heavy skillet (cast iron is good) with non-stick spray coating. Preheat pan over high heat. Add meat; cook, stirring for 5 minutes.

Add potatoes, onion, broth, carrots and garlic. Cook, covered, over medium heat for 20 minutes. Lay greens over top and cook, covered, until greens are done (about 5-10 minutes). Serve in large serving bowl, with crusty bread for dunking.

Makes 6 servings

Hot ‘n Spicy Seasoning
1/4 cup paprika
2 tablespoons dried oregano, crushed
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon dry mustard

Mix together all ingredients. Store in airtight container.
Makes about 1/3 cup.

Nutrition  per serving (prepared with top round – calories are a little higher with flank steak): calories: 342, total fat: 4g, saturated fat: 1.4g, carbohydrates: 52g, protein: 24g, cholesterol: 45mg, sodium: 101mg, dietary fiber: 10g


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