GOLDEN VALLEY, Minn -- Flank steak is on the menu for this week's Backyard BBQ. Joe Elkjer from Delano is sharing the recipe that was handed down to him from his mother-in-law. Joe says his five children request this for their birthday dinner every year!
Pierce surface of flank steak at 1" intervals with sharp fork. Combine remaining ingredients and pour over steak. Refrigerate over night before grilling.
1 flank steak (2 to 2 1/2 lbs.)
2 tsp. unseasoned meat tenderizer
1 tbsp. sugar
2 tbsp. dry sherry
2 tbsp. soy sauce
1 tbsp. honey
1 tsp. salt
1 tsp. Accent
1 head lettuce
1/2-3/4 head cabbage
1 bunch green onions chopped
1 24 oz Cottage Cheese
Your favorite Italian Dressing
Tear lettuce and cabbage to bite size and mix together. Toss in green onions. Add cottage cheese and toss. Sprinkle with paprika-mostly for color and then toss together with Italian dressing. Makes lots!
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