Saturday, August 29, 2009

Planked Steak

You just never know what memories will come floating out when you start a recipe blog like this. I came across this recipe for "Flank Steak" or London Broil, and remembered the production that my parents used to do for us on some Saturday nights. They prepared and cooked the steak and then placed it on a large "planking board," which had little steel teeth to keep the steak in place and a groove around the edge to collect the juices. Mashed potatoes were piped decoratively around the edge of the board and brushed with melted butter. The plank was then run under the broiler just to brown the potatoes. As a finishing touch, cooked vegetables were piled around the steak and inside the potato border. It was a beautiful presentation and one of the few occasions that I remember my parents cooking together in the kitchen.

This recipe comes from the Stillmeadow Cook Book, by Gladys Taber.

1 flank steak, a pound or more
Meat tenderizer
1 clove of garlic
Salad oil
Butter, salt, pepper

Sprinkle the steak with meat tenderizer and let stand (following directions on the tenderizer package). Rub the cut garlic over both sides of the meat, and sprinkle it with salad oil. Broil 5 minutes on high about 1 1/2 inches from the heat, turn the meat over and broil for 5 minutes or less on the other side.

Dot with butter, season with salt and pepper. Cut the steak in thin, slanting slices against the grain.

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