Flank Steak

Ingredients

• this piece of meat
• well basted with melted butter
• better still, olive oil

Method

1. 1

   Slice flank steak diagonally across the grain or divide and trim.

2. 2

   Baste with melted butter or olive oil and broil over moderate fire.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 20. The excerpt below is the record exactly as published.

FLANK STEAK. per ; simmer two and a half hours, take out the meat, and strain the sauce. Peel and parboil a dozen small potatoes, put six of them in a stew- pan, add the meat, then the six other potatoes, pour in the strained sauce, and if on hand add three half pints of soup stock, if not add hot water ; simmer thirty minutes, and add a liberal quantity of dumplings ; cover, and boil slowly fif- teen minutes longer. Put the ingredients on a platter, have them arranged neatly, and boil the sauce rapidly until reduced one-third, taste it for seasoning, pour it over the dish of beef, potatoes, and dumplings, and serve. Prepare the dump- ling as follows : Three half-pints of sifted flour, two teaspoonfuls baking powder, two-thirds of a teaspoonful salt ; mix with three gills of luke- warm milk, and add spoonfuls of dough to the stew. A very nice stew is made on the above plan by substituting veal, mutton, rabbits, or squirrels, for beef. Flank Steak. — Housekeepers do not thor- oughly appreciate this piece of meat; but butchers and professional cooks do, for they pre- fer it to tenderloin, although it rarely costs more than a trifle per pound. It is the boneless part of the flank, and is secreted between two layers of creamy fat. There are two ways of cutting ROAST TENDERLOIN OF BEEF. 6 1 It for broiling purposes. One is to slice it diag- t)nally across the grain ; the other, to divide it in two, and trim off the uneven ends. It should be well basted w^ith melted butter, or, better still, olive oil

Cook this with the app: pantry check, scaling, and the assistant.