Flank - Recipes
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.
Prep & Cook: 5 min
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 simmer 3. Add sandwich steaks 4. Turn after approximately 1 minute 5. Remove at preference of doneness.
Ingredients: 1 1/2 c. packaged bread- stuffing mix; 1 sm. can mushrooms, sliced,- undrained; 2 tbsp. 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. Crockpot - 8-10 hours on low. Remove meat. Put on high setting after adding cranberry sauce.