rul
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
►
yield
4 to 6 Servings
prep time
30 Min
cook time
3 Hr
method
No-Cook or Other
Ingredients For rul
-
1beef flank steak
-
onions
-
salt and pepper( to taste)
-
ginger
How To Make rul
-
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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT