"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Flank Steak Recipe

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This recipe for Flank Steak, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Lewis
Added: Friday, June 12, 2009


Marinate the steak in the next four ingredients overnight:
2/3 cup beer
1/3 cup cooking oil
1/4 - 1/2 tsp garlic powder or 2 garlic cloves, crushed
salt & pepper to taste
2 lb flank steak, about 1" thick
2 tbl butter
1/2 tsp paprika
4 cups thinly sliced onions
12 1 -1 1/2" thick slices French bread, toasted 1 cup warmed sour cream
1/2 - 1 tsp horseradish

In a saucepan, melt butter, blend in paprika and dash of salt. Add onions and cook until tender but not brown. Keep warm.

Combine warm sour cream with horseradish. Set aside, keeping warm.

Broil the flank steak, about 3" from heat for 5 to 7 min. on each side for medium rare. While meat is cooking toast the French bread.
Thinly slice meat on the diagonal across the grain.
For each serving, arrange meat over two slices of toasted French bread. Top with onions.
Spoon the sour cream mixture onto each open faced sandwich and sprinkle with paprika.

Personal Notes:
Personal Notes:
Great for a snowy afternoon gathering. We enjoy this meal after a football game. Taken from a magazine years ago.
Onions can be sliced and refrigerated a day ahead to shortening the prep time.




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