both my mother and the DH's mother did this with a very thin roundsteak,
slow cooked then gravy from the bit of dripings over the slices, wonderful
memory, thanks, Lee
"Lucille" > wrote in message
...
On Sep 10, 9:57 pm, Janet Wilder > wrote:
> On 9/10/2011 8:08 PM, Cheryl wrote:
>
>
>
>
>
> > A marinade I made for pork with whiskey was such a hit I'm trying it
> > with beef. I'm using Crown. If I do this more often I should probably
> > keep some cheaper stuff around. I'll marinade it until tomorrow then
> > grill it. I can't remember the cut of beef because it was in the freezer
> > and I forgot to mark it.
>
> > 1/2 cup whiskey (any brand)
> > 1/2 cup brown sugar, packed
> > 1/4 cup olive oil
> > 1/2 tablespoon garlic powder
> > 1/4 cup soy sauce
> > 1 tablespoon salt
> > 1 tablespoon pepper
>
> > Read mo
> >http://www.food.com/recipe/whiskey-m...-pork-or-steak...
>
> Would it work on a flank steak?
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.- Hide quoted text -
>
> - Show quoted text -

Flank steak brought to mind that I use to make stuff flank steak.
I would buy a big steak and tenderize it a bit. Then make the
stuffing.
I don't remember what kind I made. Spread the stuffing over half the
steak.
Then I used those pins that you would use to close a stuff turkey.
I used them to tie the edges together. Then bake it in the oven
and serve with gravy.
I once saw on a cooking channel to butterfly a flank steak and open it
flat.
Then spread the stuffing over most of the steak. Then roll it up like
a jelly roll.
Then bake it. That is so good.

Lucille