BBQ
Flank Steak
Prep:
Cook:
Servings:
Ingredients:
Flank steak; 1/2 env. dry onion soup mix; 2 tbsp. sugar;
1/2 c. catsup; 1/4 c. vinegar; 1/4 c. salad oil; 1 tbsp.
prepared mustard; 1 tsp. salt; 1/2 c. water; Instant
meat tenderizer; Dash BBQ sauce.
Tenderize
steak by using fork, cover with meat tenderizer. Mix
all remaining ingredients in a saucepan. Bring to a
boil, then simmer 20 minutes. Let sauce cool. Pour over
flank steak. Marinate overnight or up to 2 nights. Grill.
Baste with extra sauce. Cook about 20 to 25 minutes.
Use Adolf's tenderizer as it is all natural made from
Papaya but use conservatively.
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Sandwich
Steak
Prep
& Cook: 5 min
Servings:
Ingredients:
4 slices sandwich steak; Italian salad dressing, Olive
oil / or Coconut oil.
1.
Pour light layer of choice of oil into skillet 2. Bring
oil to boil and slow heat to simmer3. Add sandwich steaks
4. Turn after approximately 1 minute 5. Remove at preference
of doneness.
Stuffed
Flank Steak
Prep:
Cook:
Servings:
4
Ingredients:
1 1/2 c. packaged bread- stuffing mix; 1 sm. can mushrooms,
sliced,- undrained; 2 tbsp. butter/butter; 2 tbsp. Parmesan
cheese; 1 1/2 lb. flank steak, scored- on both sides;
2 tbsp. oil; 1/2 c. dry red wine; 2 tbsp. minced shallots;
1 (3/4 oz.) brown gravy mix; 1/2 c. jellied cranberry
sauce.
Preheat
oven to 350 degrees. Combine first 4 ingredients in
bowl. Spread over flank steak. Roll up jelly- roll style.
Tie with string. Pour oil into 6 quart Dutch oven. Add
meat. Turn to coat with oil. Combine wine, shallots
and gravy mix to make a paste. Spread over meat. Cover
and bake until tender (about 2 hours). Transfer to serving
platter. Keep warm. Add cranberry sauce to Dutch oven.
Stir over medium heat until well blended. Pour over
meat. Crock Pot - 8-10 hours on low. Remove meat. Put
on high setting after adding cranberry sauce.
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