Flank Steak, Spanish

Ingredients

• Have butcher cris cross a flank steak
• tablespoon lard
• cup tomato
• chile powder
• oregano
• bay leaf
• salt

Method

1. 1

   Have butcher cris cross a flank steak.

2. 2

   Rub into it flour, seasoned with salt and chile powder, not too much, spread with lard or melted suet, make a filling of bread crumbs, tomato, chile pulp or powder, onion, oregano, bay leaf, salt, roll up and tie.

3. 3

   Put tablespoon lard, cup tomato, little salt on top, cover and bake two or three hours slowly.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 8. The excerpt below is the record exactly as published.

oregano, two table- spoons areen chile pidp; spread over steak, cover and cook twenty minutes longer. Place on serv- ing dish, sprinkle with cheese, set in oven to melt cheese and serve hot. Flank Steak, Spanish Have butcher cris cross a flank steak. Rub into it flour, seasoned with salt and chile powTler, not too much, spread with lard or melted suet, make a filling of bread crumbs, tomato, chile pulp or powder, onion, aregano, bay leaf, salt, roll up and tie. Put tablespoon lard, cup tomato, little salt on top, cover and bake two or three hours slowly. Spanish Pork Tenderloin Cutlets Pound tenderloin out flat; cover ^with flour; seasoned with salt, pepj^er and chili powder. Fry brown in hot olive oil or bacon fat. Place tri- angles of toast in center of platter, arrange cut- lets standing around toast. Put lettuce cups around outside of cutlets and fill with half of MEXICAN-SPANISH RECIPES 83 [)ee]e(l tomato, sprinkled with cooked rice aiul parsley, salt and chile powder

Cook this with the app: pantry check, scaling, and the assistant.