Name: London Broil with Hunter's Sauce
Ingredients: 2 lb Flank steak; 2 tb Peanut oil; Salt and pepper; 3 tb Butter; Hunter's sauce for serving; 3 tb Parsley, chopped

I dare say you are planning on a late repentance. You do not know what you are doing. You are planning without God. Repentance and faith are the gifts of God, and they are gifts that He often withholds, when they have been long offered in vain. I grant you true repentance is never too late, but I warn you at the same time, late repentance is seldom true. I grant you, one penitent thief was converted in his last hours, that no man might despair; but I warn you, only one was converted, that no man might presume.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Beef, Sauces, From cook4u, Meats	4	Servings

INGREDIENTS

2	lb	Flank steak
2	tb	Peanut oil
		Salt and pepper
3	tb	Butter
		Hunter's sauce for serving
3	tb	Parsley, chopped

INSTRUCTIONS

1. Preheat a broiler rack with the broiler set on high. 2. Rub the flank
steak on both sides with oil and salt and pepper. Use generous amount of
black pepper. 3. Place the meat on the broiler rack, and let cook about 4-5
in. from the source of the heat. Broil about 3-5 min. and turn the meat.
Broil on the other side 3-5 min. Cooking time will depend on the desired
degree of doneness. 4. Transfer the steak to warmed serving platter and dot
with butter. Let the steak stand in a warm place about 5 min. to
redistribute the internal juices of the meat. 5. Juices will accumulate
around the steak as it stands. Add these to the hunter's sauce. Sprinkle
the meat with chopped parsley and carve it on the diagonal. Serve with the
sauce.
For hunter's sauce, the quickest way is to take some mushrooms and slice
them thin. Then saute in a tbsp of butter. Once done add to a can of brown
gravy or a brown sauce and a few black peppercorns.
This dish: Bavette de boeuf sauce chasseur
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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