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INGREDIENTS
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INSTRUCTIONS
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Trim any excess fat and sinew from your flank steak. Rinse and pat your flank steak dry with paper towel. Next, at your work station or on a cutting board, butterfly your flank steak by slicing horizontally, almost through the middle of the narrow side of your flank steak. Open, like a book, and unfold the flank steak to make a rectangle-ish shape. Your flank steak will be around 1/2 of an inch thick. Place a sheet of plastic wrap over your butterflied flank steak and pound lightly with a meat mallet until your flank steak is an even or uniform thickness. Set aside.
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In a large bowl combine your ground pork, veal, salt and pepper. We usually just use our hands to mix. Continue mixing until well blended. Set aside.
Source : allrecipes.com