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All recipes by lizhenry
Ingredients
- ¤ 1 Lb of Flank Steak, sliced thin
- ¤ 1 Stick of Butter, as needed
- ¤ 1 Head of Garlic
- ¤ 1 Cup of Breadcrumbs, italian kind is nicest
- ¤ 1 Bunch of Oregano, chop some up and add to breadcrumbs
- ¤ 1 Bunch of fresh basil
- ¤ 1 Box of wooden toothpicks
Instructions
Take very thin strips of flank steak, pound them flat with a meat tenderizing hammer, spread them with
bits of butter, breadcrumbs with Italian herbs, chopped garlic, roll them up like crescent rolls,
pin them shut with a toothpick and bake them on a cookie sheet till they're done. They cook very fast. Eat hot or cold. They are better a day after you cook them because the garlic blends in.
You can make them with other stuff inside like parsley and I have read where people use raisins too. And you can put them into your tomato sauce instead of meatballs.
You can make them with other stuff inside like parsley and I have read where people use raisins too. And you can put them into your tomato sauce instead of meatballs.
Comments (2) · Post a New Comment
mct · i am into anything that can be eaten the next day. i want my food to change in subtle and weird ways
woosie · From Mom- I use breadcrumbs combined with lots of garlic, romano or parmesan and parsley as the filling. Lots of butter on the meat, then the filling. Then I broil them! And yes, you cannot stop eating them. Make a lot because you will be fighting over them!!
