Flank steak rolled up with cloves, white pepper, and minced onion, and then boiled in a broth until tender. This is then chilled, sliced and served on open-faced sandwiches.
-By Carrie (Strommen) Lennie
1 flank steak
1 Tbsp salt
1 tsp white pepper
12 whole cloves
1 medium sized onion, minced
- Spread the top of the flank steak with salt, white pepper, cloves, and onion.
- Roll up like jellyroll and tie firmly with a heavy cord to hold it in a roll.
- Place meat in a kettle of boiling salted water or a broth. Simmer slowly until meat is tender.
- When cold, slice thin and serve on open-faced sandwiches. Makes 8 servings.