All the recipies I see for Swiss Rolled steak or Braccialoni (Italian stuffed/rolled steak) call for Round Steak, but I am thinking that it may be more tender if I use Tri-Tip. Has anyone tried making Swiss Steak with Tri-Tip and how did it work out?
2006-11-29 06:34:35 · 4 answers · asked by hidden_1968 1 in Food & Drink ➔ Cooking & Recipes
Best option - top round sirloin pounded to 1/8th in - Tri-tip is too thick K.I.SS = keep it simple - flank and tri-tip are too thick and stringy - thin and taught are best.
2006-11-30 15:38:16 · answer #1 · answered by Walking on Sunshine 7 · 0⤊ 0⤋
Any flank steak, but London Broil is the most popular. I saw this on Good Eats just yesterday!
2006-11-29 14:37:26 · answer #2 · answered by SayWhat? 6 · 0⤊ 0⤋
Follow the link.......but the higher quality of meat used the better the dish.......remember fat is where the flavor is.
2006-11-29 14:39:35 · answer #3 · answered by Monte T 6 · 0⤊ 0⤋
I would use fillet minion.
Coach
2006-11-29 14:42:21 · answer #4 · answered by Thanks for the Yahoo Jacket 7 · 1⤊ 0⤋