RUL

Russ Myers

By
@Beegee1947

Long before the inventions of today's modern cooking devices, this was a common method for cooking flank steak, according to Grandma's hand written notes in her cookbook

The flank steak is a beef steak cut from the abdominal muscles or butt of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness.

This steak is lean, boneless and flavorful.

Carve across the grain into thin slices after cooking


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Rating:
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Comments:
Serves:
4 to 6 Servings
Prep:
30 Min
Cook:
3 Hr
Method:
No-Cook or Other

Ingredients

1
beef flank steak
onions
salt and pepper( to taste)
ginger

Step-By-Step

1Trim meat from the skin.

Cut skin in rectangular pieces, about 7 x 12 inches

(You may sew smaller skins together to make big enough)
2Cut meat into strips and lay lengthwise on the skins

Season generously with salt, pepper, onions and ginger
3Fold skins over meat so edges meet and sew up sides and ends.

Wind tightly with cord.
4Before placing into salted boiling water, prick all over with a sharp fork

Prick frequently during first 15 minutes of boiling
5Boil slowly until tender, 2 or 3 hours

After removing from kettle, cool under a heavy weight.

Slice rather thin to serve

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom