Prep 15 mins
Cook 2 hrs
Cooking times vary as seen. Make sure it does not become dry,..the curse of buffalo meat.
- 1 lb buffalo flank steak, well trimmed
- 2 tablespoons butter
- 1 tablespoon flour
- salt & pepper
- water, boiling
- 1 teaspoon parsley flakes or 2 teaspoons parsley, freshly chopped
- Melt the butter in a heavy frying pan.
- Dust the steak with flour and brown well.
- Add enough boiling water to just cover the meat.
- Cover and cook very slowly, until the meat is fork tender.
- Remove to a warm platter, season with salt and pepper.
- Sprinkle with parsley.
- Cut in thin slanted slices against the grain of the meat to improve tenderness of the slices.
- Variation: After browning the flank steak, remove to a baking dish and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is tender.
- Watch carefully that it does not become dry.
I tried this recipe and the result was almost totally inedible. It was NOT dry, it was boiled into a football. ("Cook slowly" gives no indication of time, and there was not a moment of "fork tender"ness throughout the process.) If I had known how much time to give it, etc., I wouldn't have been looking for a recipe. The baking dish version might have worked better, but I had such a bad experience with the main version that I'm not tempted to waste another expensive buffalo steak finding out.