| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
40 |
Servings |
INGREDIENTS
| 4 |
lb |
Flank steak |
| 1/4 |
ts |
Ground thyme |
| 2 |
tb |
Salt |
| 2 |
ts |
Black pepper |
| 1/2 |
c |
Vinegar |
| 1 |
c |
Worcestershire sauce |
| 1/2 |
|
Onion, diced |
| 2 |
|
Bay leaves |
| 2 |
|
Cloves garlic, crushed |
| 2 |
|
Whole cloves |
| 1 |
c |
Dry red wine |
| 1 |
c |
Soy sauce |
INSTRUCTIONS
MAKES 40-50 STRIPS
Trim fat and gristle from flank steak. Cut meat with grain into very thin
slices (partially freezing first makes slicing easier). Combine onion,
thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine,
Worcestershire sauce & soy sauce. Pour marinade over steak strips to cover
and let stand in refrigerator about 15 hours. Squeeze marinade from strips
by rolling meat with rolling pin. Place meat on baking sheets or directly
on oven rack and dry in 175F over 9 hours, turning once. If using rack,
place over foil to catch drippings.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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