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"i grew up eating this treat. nowadays skirt steak is very hard to find, but find it i did, this week. this is my mom's recipe, and it sure brought back memories. serve this with a baked potato and a green vegetable, spinach and asparagus work for me. if you don't have a broiler you can cook the steak in a saute pan for the same time.
7/21/06-..."

Ingredients: pepper, skirt steaks...

"You don't have to leave this overnight but it works really well if you choose to do so. This is also known as a yapchik, which is basically a potato kugel covering either flanken or a swiss steak. If you prefer no bones, definitely go with the swiss steak which is very tender and delicious and not an expensive cut. I use this recipe for my kugel..."

Ingredients: pepper, onions, potatoes...

"By "Rostbraten", an Austrian means a thinly sliced sirloin steak which is slightly pounded, seasoned and quickly fried in hot oil. It is always served with a pan gravy. This basic application serves many recipes, of which the one topped with crispy fried onions is the most popular."

Ingredients: pepper, Dijon mustard...

Ingredients: pepper, rutabagas...

"Flanken and brisket were popular cuts of meat with Jewish immigrants from eastern Europe at the turn of the 20th century, and frequently appear on Jewish holiday menus. From Eric and Bruce Bromberg of Manhattan's Blue Ribbon Restaurant, and posted in The Denver Post."

Ingredients: cider vinegar, diced tomatoes...

"From a Jewish cookbook (your guess is as good as mine which one) this is a great alternative to gefilte fish. Nice as an appetizer or as a light main dish. I use salmon as it is readily available and is very good but the recipe suggested trout, and carp as well, so go with your favorite. The prep time does not account for chill time."

Ingredients: cloves, fish steaks...