| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | Flank steak, 1 to 1 1/2lbs | |
| 1/4 | c | Ea. salad oil & dry red wine |
| 1 | tb | Worcestershire |
| 2 | ts | Soy sauce |
| 1 | ts | Dry mustard |
| 1 | Clove garlic, minced | |
| 1/2 | ts | Salt |
| 1/4 | ts | Sugar |
| 1/4 | ts | Summer savory leaves |
| 1 | Watercress sprigs |
INSTRUCTIONS
FOR GARNISH Lemon herb butter: Beat 1/3 cup soft butter until fluffy; gradually beat in 1 1/2 T lemon juice until well combined. Mix in 3 T each finely chopped parsley and watercress, 1 tsp. worcestershire sauce, 1/4 tsp. tarragon and dash white pepper. Shape into a roll or cube, wrap, and chill to blend flavors. Place steak in shallow dish. In a covered jar or blender, shake together oil, wine, worcestershire sauce, soy sauce, mustard, garlic, salt, sugar, and savory. Pour over steak, turning to coat well. Cover and refrigerate, 8 hrs. or more, turning once or twice. Remove steak, reserving marinade. Place on a rack in a broiling pan. Broil about 4" from heat, until well browned (about 6 minutes per side for rare), brushing occasionally with marinade. Slice thinly, cutting diagonally. Serve topped with thin slices of lemon herb butter. Garnish with watercress. TIPS: Flank steak will be most tender if cooked only to rare or medium rare stage of doneness. Cooked more, it tends to become rather tough. You can substitute 2 T cider vinegar for 1/4 cup dry red wine. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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