| 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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