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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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

Directions Step-By-Step

1
Trim meat from the skin.

Cut skin in rectangular pieces, about 7 x 12 inches

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

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

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

Prick frequently during first 15 minutes of boiling
5
Boil 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