This recipe is private


Russ Myers


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


☆☆☆☆☆ 0 votes

4 to 6 Servings
30 Min
3 Hr
No-Cook or Other


Add to Grocery List

beef flank steak
salt and pepper( to taste)

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

Printable Recipe Card

About RUL

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

Show 2 Comments & Reviews

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...