Plank Steak

Ingredients

• ½ cup butter
• 1 T. green pepper
• 1 T. parsley
• ½ T. onion
• 1 t. lemon juice
• pan broil porterhouse steak, cut 1½ inch thick

Method

1. 1

   Wash butter, drain and dry.

2. 2

   Add green pepper, parsley, onion, and lemon juice.

3. 3

   Spread 1/3 of mixture in centre of plank.

4. 4

   Arrange border of duchess potatoes close to edge of plank.

5. 5

   Pan broil porterhouse steak for 4 minutes.

6. 6

   Remove to plank, spread with remaining butter and bake to finish rest of cooking.

7. 7

   Garnish with mushrooms, sautéed in butter.

8. 8

   Stuffed tomatoes, green peas, stuffed peppers are also used for garnish.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 61. The excerpt below is the record exactly as published.

PLANK STEAK. Wash y2 cup butter, drain and dry. Add 1 T. green pepper, 1 T. parsley, % T. onion, 1 t. lemon juice. Spread 1-3 of mixture in cen- tre of plank. Arrange border of duchess potatoes close to edge of plank. Pan broil porterhouse steak, cut 1% inch thick, 4 min. Remove to plank, spread with remaining butter and bake to finish rest of cooking. Garnish with mushrooms, sauted in butter. Stuffed tomatoes, green peas, stuffed peppers are also used for garnish. DUCHESS POTATOES. 2 cups hot riced potatoes % t. pepper 1 egg 2 T. butter 1/2 t. salt SAVORY DISH. Use left-over meat of any kind. Make white sauce, using 1 cup milk, 3 T. flour, 2 T. butter, 14 t. salt, % t. pepper, 1-16 t. paprika. Add at end, y2 green pepper, pounding to a paste, with 1 t. parsley, % t. onion.

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