Flank Steak Mephisto Recipe
Yield: 1112 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
3 tablespoon prepared dijon mustard 2 tablespoon worcestershire sauce
1 tablespoon light soy sauce 1 minced clove garlic optional 1
tablespoon whole coarsely cracked peppercorns optional
Put steak on cutting board and make shallow diagonal cut with point of
sharp knife. Continue making shallow cuts about 1/2 inch apart, then
make cuts in opposite direction so surface of steak is scored in
diamond crisscross pattern. TUrn steak over and repeat on opposite
side. This cuts through surface fibers and keeps steak from curling
as it cooks, and makes it easier to slice, too. Be careful not to cut
too deeply.
Spread both sides of steak with combination of mustard, worcester-
hire sauce, soy and minced garlic, if desired. Spread peppercorns
evenly over one side of steak, if desired.
To crack peppercorns, put them in plastic bag and hit with hammer or
other handy unbreakable object, just until peppercorns are very
coarsely cracked, texture should be much coarser than commercially
available cracked pepper.
Broil, barbecue or pan fry steak, in nonstick skillet sprayed with
cooking spray, peppercorn side down first, to desired doneness, about
4-6 minutes each side depending on thickness.
~End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A
Title: FLANK STEAK SANTA FE
Categories: Mexican, Main dish, Meats
Yield: 6 Servings
3 Chorizo sausages,casing
Removed.
1 1/2 c Unseasoned croutons
1/3 c Chopped green onions & tops
1/3 c Chopped fresh parsley
2 Eggs--lightly beaten
2 lb Flank steak
3 tb Salad oil
1 12 oz. jar green chile salsa
Crumble chorizo into wide frying pan. Cook over med. heat, stirring,
until meat is browned; then drain off fat. Remove from heat and stir
in croutons, onions, parsley, and eggs.
Butterfly steak by slicing in half horizontally almost all the way
through. Spread open and pound to 1/4" thick. Spoon chorizo mixture
over half the steak; fold ends in, roll to enclose, and tie securely
with string.
Heat oil in frying pan over med-high heat; add meat and brown evenly
on all sides. Transfer to an ungreased 2 qt. baking dish and pour
salsa over all. Cover and bake in a 375 F. oven until meat is tender
when pierced (abt 2 hrs.). Remove string. Skim and discard fat,
then spoon sauce over meat.
Source from luhu.jp
1 tablespoon light soy sauce 1 minced clove garlic optional 1
tablespoon whole coarsely cracked peppercorns optional
Put steak on cutting board and make shallow diagonal cut with point of
sharp knife. Continue making shallow cuts about 1/2 inch apart, then
make cuts in opposite direction so surface of steak is scored in
diamond crisscross pattern. TUrn steak over and repeat on opposite
side. This cuts through surface fibers and keeps steak from curling
as it cooks, and makes it easier to slice, too. Be careful not to cut
too deeply.
Spread both sides of steak with combination of mustard, worcester-
hire sauce, soy and minced garlic, if desired. Spread peppercorns
evenly over one side of steak, if desired.
To crack peppercorns, put them in plastic bag and hit with hammer or
other handy unbreakable object, just until peppercorns are very
coarsely cracked, texture should be much coarser than commercially
available cracked pepper.
Broil, barbecue or pan fry steak, in nonstick skillet sprayed with
cooking spray, peppercorn side down first, to desired doneness, about
4-6 minutes each side depending on thickness.
~End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A
Title: FLANK STEAK SANTA FE
Categories: Mexican, Main dish, Meats
Yield: 6 Servings
3 Chorizo sausages,casing
Removed.
1 1/2 c Unseasoned croutons
1/3 c Chopped green onions & tops
1/3 c Chopped fresh parsley
2 Eggs--lightly beaten
2 lb Flank steak
3 tb Salad oil
1 12 oz. jar green chile salsa
Crumble chorizo into wide frying pan. Cook over med. heat, stirring,
until meat is browned; then drain off fat. Remove from heat and stir
in croutons, onions, parsley, and eggs.
Butterfly steak by slicing in half horizontally almost all the way
through. Spread open and pound to 1/4" thick. Spoon chorizo mixture
over half the steak; fold ends in, roll to enclose, and tie securely
with string.
Heat oil in frying pan over med-high heat; add meat and brown evenly
on all sides. Transfer to an ungreased 2 qt. baking dish and pour
salsa over all. Cover and bake in a 375 F. oven until meat is tender
when pierced (abt 2 hrs.). Remove string. Skim and discard fat,
then spoon sauce over meat.
Source from luhu.jp
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