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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- beef flank steak
- salt and pepper( to taste)
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