This recipe comes from the Stillmeadow Cook Book, by Gladys Taber.
1 flank steak, a pound or more
1 clove of garlic
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.