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Suggest a better descriptionTrim fat and gristle from flank steak. Cut meat with grain into very thin slices (partially freezing first makes slicing easier). Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, Worcestershire sauce & soy sauce. Pour marinade over steak strips to cover and let stand in refrigerator about 15 hours. Squeeze marinade from strips by rolling meat with rolling pin. Place meat on baking sheets or directly on oven rack and dry in 175F oven for 9 hours, turning once. If using rack, place over foil to catch drippings. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 143 | ||
Calories from Fat: 30 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.9mg | 5 % | |
Sodium 5722.5mg | 197 % | |
Potassium 429.2mg | 11 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 6.5g | ||
Protein 20.3g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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