Sara's Fancy Flank Steak
- 1 Flank Steak (the flatter the better) trimmed of extra fat and gristle
- ½ bottle of Lowry's Balsamic Herb marinade
- 1 Cup sun dried tomatoes (she uses a jar of Julienne sun dried tomatoes in extra virgin olive oil and herbs)
- 1 Cup fresh or frozen spinach (if frozen thaw and drain)
- 1/3 Cup goat cheese according to taste
- Marinade flank steak in Lowry's marinade for a minimum of 4 hours, preferably 12 hours.
- Pre-heat the oven to 350 degrees.
- Remove flank steak from marinade and place onto baking sheet.
- Spread spinach, sun dried tomatoes, and crumbled goat cheese evenly across the flank steak.
- Roll up the steak like you're making pinwheels, and secure with either cooking twine or a skewer.
- Roast at 350 for 30-40 minutes. Cook for 35 minutes to get a medium well steak. Remove from oven and let rest for about 5 minutes.
- Remove skewer or cooking twine. Leave the steak rolled up and slice it thin, it will turn out like a steak pinwheel. If the goodies on the inside run onto the cutting board; just serve over the steak and enjoy!
Tomato Soup Swiss Steak
From the kitchen of Rita Farthing
- 2 lbs. Round Steak cut into individual servings
- Flour for dredging
- 1 1/2 tsp. seasoned salt and pepper to taste
- 1/4 cup brown sugar
- 10 ounce can condensed tomato soup
- 1 onion chopped
- 1 green pepper chopped
- 1 garlic clove finely minced
- 2 cup celery sliced
- 15 ounce can stewed tomatoes
- Dredge the meat in the flour, salt and pepper.
- Fry in hot oil till browned.
- Mix soup, stewed tomatoes, vegetables, sugar, and 1 can of water. Pour mixtures over steaks and simmer about 1 3/4 hours, half the time covered and the other uncovered to thicken the sauce.
Our family likes this served with mashed potatoes but the round steak can also be cut into bite-sized pieces and then the sauce may be served over pasta.
From Carol: “I don’t have measurements, but this is a favorite dish when branding or fora crowd.”
- Beef Brisket
- Worcestershire Sauce
- Garlic Powder
- Barbecue Sauce
- Meat Tenderizer
- Place brisket into a large piece of heavy-duty foil about twice the size of the meat.
- Pierce meat with fork several times all over.
- Sprinkle with garlic powder and meat tenderizer.
- Drizzle with Worcestershire sauce and barbecue sauce.
- Seal foil around meat securing so moisture will not leak out.
- Place foil packet in roasting pan.
- Bake at 300 degrees for at least 4 hours.
For lunch the following day, I put it in the oven at 200 degrees the night before.Before serving, slice diagonally across the grain of meat.
Ranch House Round Steak
- 1 ½ -2 lbs Round Steak
- 1 Cup flour
- 2 tsp dry mustard
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 cup oil
- ½ cup water
- 1 T Worcestershire sauce
- Cut meat in serving size pieces and slash edges to prevent curling.
- Combine flour, mustard, salt and pepper, coat meat with mixture, set aside any remaining flour mixture.
- In skillet, brown meat on both sides. Remove meat from pan.
- Add extra flour mixture to skillet. Combine water and Worcestershire sauce and stir into skillet mixture. Stir until thickened.
- Place meat in baking dish and pour skillet mixture over meat.
- Bake at 325 degrees for 1 to 1.5 hours.
Download the Farthing Family Recipes here.