London Broil With Hunter’s Sauce

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

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

INGREDIENTS

2	lb	Flank steak
2	T	Peanut oil
		Salt and pepper
3	T	Butter
		Hunter's sauce for serving
3	T	Parsley, chopped

INSTRUCTIONS

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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