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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brushal (Rolled Italian Flank Steak) Recipe

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This recipe for Brushal (Rolled Italian Flank Steak) is from Family Recipes throughout the Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Flank Steak
Bread Crumbs
Parsley Flakes
Beef Boulion
Grated pizza cheese
Salt
Pepper
1 hard boiled egg (sliced thin)
Oil
crushed garlic
Oregano
Tomato
Onion
Directions:
Directions:
Pound flank steak with a meat tenderizer tool
Rub with oil
Sprinkle with bread crumbs
Cover with pizza cheese
Sprinkle top of cheese with parsley flakes, oregano, garlic powder and chopped onion
Break up 1 tomato on top
Layer sliced egg on top

Drizzle top with oil.
Roll meat length wise--tie with 3-4 pieces of string.
Soaking the string in water helps it to hold before rolling.

Brown in beef boulion

Place in a pot of red gravy and cook for 2-3 hours.

Remove string and slice.
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is one of my favorites but it does take a bit to make.
It also helps if someone is there to help when tying the meat as it sometimes difficult to get it to stay together and get the string tight.

 

 

 

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