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Skillet Garden Stew with White Rice
A skillet American flank steak stew with collard greens, celery and russet potatoes, finished with Worcestershire sauce, BBQ sauce and black pepper, served over white rice.
Ingredients
Instructions
Season the flank steak and grill it over medium-high heat until well browned, about 5 minutes.
Add the collard greens, celery and russet potatoes, cooking until softened, about 7 minutes.
Stir in the Worcestershire sauce, BBQ sauce and black pepper for 4 minutes.
Cook the white rice separately and fluff with a fork.
Let the steak simmer for about 19 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
