Plank Steak

Ingredients

• Select a large Delmonico or porterhouse steak
• butter it
• some mashed potatoes — made creamy with some butter and milk

Method

1. 1

   Select a large Delmonico or porterhouse steak; take a plank, butter it, put the steak on top; sprinkle with pepper and salt on both sides.

2. 2

   Put under the gas broiler from four to five minutes; turn steak over for another four minutes; put melted butter on top.

3. 3

   In the meantime, cook and have some mashed potatoes — made creamy with some butter and milk, and seasoned with pepper and salt.

4. 4

   Take the board with the steak out of oven; wave potatoes through a fancy tube all around, making little compartments for vegetables.

5. 5

   Have some carrots, peas, onions, beans, and tomatoes all cooked in separate pans, seasoned with pepper and salt; pour some melted butter over them; fill each space with vegetables; put board on a platter with a napkin underneath.

6. 6

   Garnish with parsley at the side.

7. 7

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 208. The excerpt below is the record exactly as published.

Plank Steak ( Chateaubriand grille sur la planche ) Select a large Delmonico or porterhouse steak; take a plank, butter it, put the steak on top; sprinkle with pepper and salt on both sides. Put under the gas broiler from four to five minutes; turn steak over for another four minutes; put melted butter on top. In the mean¬ time, cook and have some mashed potatoes — made creamy with some butter and milk

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