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RUL

3
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

Rating:

☆☆☆☆☆ 0 votes

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

Ingredients

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

How to Make RUL

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

Printable Recipe Card

About RUL

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




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