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Flank Steak Recipe

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

gail lewis
Added: Friday, July 3, 2009



2/3 C beer
1/3 C cooking oil
1/4 t - t garlic powder or 2 cloves crushed garlic
salt and pepper to taste
2 # flank steak about 1 inch thick
2 T butter
t paprika
4 C thinly sliced onions
12 1 to 1 inch thick slices of French bread, toasted
1 C warmed sour cream
t to 1 t horseradish

1. In a shallow glass dish combine the beer, oil, garlic, salt, and pepper. Add the flank steak, cover and marinate overnight in the refrigerator or several hours at room temperature. Drain.
2. In a sauce pan melt butter, blend in paprika and a dash of salt. Add onions, and cook until tender but not brown. Keep warm.
3. Combine warm sour cream with horseradish. Set aside, keeping warm.
4. Broil the flank steak about 3 inches from heat for 5 to 7 minutes on each side for medium rare. While meat is cooking toast the French bread.
5. Thinly slice meat on the diagonal across the grain.
6. For each serving, arrange meat over two slices of toasted French bread. Top with onions.
7. Spoon the sour cream mixture onto each open faced sandwich and sprinkle with paprika. Enjoy!

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




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