1 pound cooked flank steak
1/3 cup whole milk
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon salt
3 small onions, peeled and chopped
6 pounds crushed roast beef with meat removed
1 tablespoon white sugar
7 tablespoons dried minced garlic
2 tablespoons grated lemon zest
1 teaspoon ground sea salt
Preheat oven to 375 degrees F (190 degrees C).
In a medium mixing bowl, mix whole milk, olive oil, garlic, and salt. Drop seasoning mixture over beef. Spread browning mixture over beef.
Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove meat from oven. Drain (although liquid should still be in pan) and discard meat waste. Heat olive oil and poppy seed into skillet over medium-high heat.
Carefully transfer roast to pan
Bake uncovered for 1 1/2 hours, or until internal tenderness of roast reaches 195 degrees F (72 degrees C). Remove roast from pan. Spoon meat mixture onto roast, sprinkle mustard over roast.
Pour remaining olive oil into skillet (measure one inch below liquid line in those large pans). Cook over medium heat, stirring occasionally, for 1 1/2 hours, stirring occasionally. Remove meat from pan and fan out on platter.
Meanwhile, add sugar, garlic, and lemon zest to skillet. Cook for 1 minute and caramelize sugar, stirring occasionally. Heat slowly, stirring, until sugar is dissolved; continue stirring until nearly blended in.
Remove meat from pan. Place casserole on platter. Cover skillet and place over low heat.
Simmer for 45 minutes, whisking occasionally, until casserole is cooked through and crust is browned. Suit up coat of marinade by placing meat over sauce in small square baking dish.
⭐ ⭐ ⭐ ⭐ ⭐