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Categories:
flank steaks tenderizer soy sauce cooking sherry tarragon vinegar pepper butter onion green pepper fresh mushrooms fresh parsley salt
Viewed: 98 - Published at: 2 years agoIngredients
- 2 (1 1/2 lb) flank steaks
- plain meat tenderizer
- 14 cup soy sauce
- 14 cup cooking sherry
- 14 cup tarragon vinegar
- 58 teaspoon pepper
- 3 tablespoons butter
- 23 cup onion, chopped
- 23 cup green pepper, chopped
- 1 cup fresh mushrooms, chopped
- 14 cup fresh parsley, chopped
- 12 teaspoon salt
Method
- Prick meat on both sides with fork.
- Sprinkle lightly with water and plain meat tenderizer.
- Place meat in large ziplock bag or other non-metal container.
- Mix and add 1/4 cup Soy Sauce, 1/4 cup Cooking Sherry, 1/4 cup Tarragon Vinegar, and 1/2 tsp pepper to meat.
- Marinate 2 hours in fridge, turning meat every 1/2 hour.
- Melt butter in pan.
- Add onion and green pepper.
- Saute until tender.
- Add mushrooms, parsley, salt, and remaining pepper.
- Saute 5 minutes more.
- Transfer steak to large pan.
- Arrange vegetable mixture lengthwise on steak.
- Roll starting on long side, holding together with toothpicks.
- Arrange on foil and brush with marinade.
- Broil in oven 5 to 10 minutes per side, depending on preference OR Grill until desired temperature.
- Cut lenthwise on bias to serve.
