Recipe For Cooking Flank Steak

Embedded in fat, below the sirloin, is a thin strip of lean meat weighing about two pounds, called flank steak. This sells for about twenty-five cents. It is comparatively juicy, but lacking in flavor. The dealer pulls off the fat and thin skin underneath, and then scores the outside upon both sides diagonally. Broil about six minutes. Serve with a brown, or tomato sauce. This steak is often spread with highly seasoned bread dressing, then rolled up tightly and braised with vegetables and a small quantity of liquid in a casserole.