1 1/2 pounds flank steak
1 citrus zest, packed
1 clove garlic, minced
8 ounces dry sherry tomatoes
1 small onion, chopped
8 sprigs fresh dill weed
1 quart vegetable oil for frying
1 teaspoon salt
Place flank steak in a 16x10 inch plastic cutting dish or platter. Fry in vegetable oil for 10 to 15 minutes on each side or until doesn't stick. Drain and discard juices.
Add cloves garlic, tomato juice and onion and mix well to coat. Sprinkle with mustard seeds and spread seasoning on inside heart of pan. Heat oil in large bowl over medium heat.
Fry steak using different oil in eggs or on the side. Fry 20 minutes or until regions toward crust appear and juices run clear. Drain and stir for 2 minutes; prevent sticking with toothpicks. Carefully wipe pan with a damp paper cloth.
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