Here is a variation on the famous Bavarian round steak. A little Southern California fusion added to it.<\/p>\n
INGREDIENTS:<\/strong> DIRECTIONS:<\/strong> Roll up the flank steak. Secure the shape with skewers or large toothpicks. Lace tightly with cooking string. Make sure to secure both ends (edges). If you have a rotating spit, place on holding forks and get it on the roll.<\/p>\n If you’re not lucky enough to have an electric spit. Simply turn the roll around 8 – 10 minutes until done. About 35 minutes on a hot grill. Baste freguently with French dressing, Remove let rest before cutting off the string and removing skewers cut into round servings and amaze your grilling guests.<\/p>\n Goes well with small potatoes or real German style potato salad. Nice with a glass of slightly sweet white wine.<\/p>\n Attributed to: Dreams of old town Regensburg.<\/p>\n","protected":false},"excerpt":{"rendered":" Here is a variation on the famous Bavarian round steak. A little Southern California fusion added to it. INGREDIENTS: 1.25 to 1.5 pound flank steak. Pound if you like with a proper meat tenderizer 2 Tablespoons prepared mustard. I like Grey Poupon. 1 – 1\/2 cups of dry San Francisco sourdough bread cubes 1\/3 cup … Continue reading Roll Your Own Flank Steak<\/span>
\n1.25 to 1.5 pound flank steak. Pound if you like with a proper meat tenderizer
\n2 Tablespoons prepared mustard. I like Grey Poupon.
\n1 – 1\/2 cups of dry San Francisco sourdough bread cubes
\n1\/3 cup chopped celery
\n1\/3 cup chopped onion
\n3 Tablespoons melted butter
\n1\/2 teaspoon Chef Merito Chicken Seasoning (or your own favorite poultry seasoning)
\n1\/4 teaspoon salt
\nYour favorite clear French salad dressing. I like to add a few cloves of fresh crushed garlic
\nMeat skewers or long wooden cooking skewers
\nCooking string, the kind you use to truss a turkey<\/p>\n
\nScore both sides of the flank steak lightly with a sharp knife. Spread one side with mustard. Combine bread cubes, onion, celery, butter and your favorite poultry seasoning in a bowl and mix well. Spread over the mustard on the steak.<\/p>\n