This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

FLANK STEAK

2 lbs. flank steak
1 clove garlic – mashed with 1 tsp. salt
2 T. Soy sauce
1 T. vegetable oil
1/2 tsp. pepper
1/2 tsp. oregano

Mix & add
To Above:

Use large piece of foil to wrap meat with marinade inside. Crease foil tightly & place in pan in refrigerator 5-6 hours or overnight. Drain. Broil 5-8 minutes on each side. Cut on diagonal. Slices 3″ wide and thin.

Witan Cookbook – Diane Syfer

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

MARINATED SIRLOIN STEAK

Wipe a 2-lb. sirloin steak with damp paper towel. Remove all fat from edge. Combine juice from 1 lemon with 1 1/2 tablespoons Worcestershire sauce, 1 tablespoon each chili sauce, dry mustard, chopped parsley and 2 teaspoons paprika. Place steak in a baking dish, brush with half the mixture, turn and brush with remaining mixture. Cover with 1 large onion thinly sliced. Cover dish. Refrigerate to marinate 3 hours. Broil steak, 4 inches from heat, about 8 minutes to a side. Heat marinade to boiling and serve over steak for non-dieters. Serves 4.

For dieters: About 1/4 of the steak (4-oz. cooked meat) but no sauce.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Flank Steak Recipe

EVERY YEAR I can always count on getting a good recipe from Harriett Aldridge, food editor of the Little Rock (Ark.) Gazette. She says her two sons could eat flank steak prepared this way, every night.

Here’s Flank Steak according to Harriett Aldridge:

“Melt two or three tablespoons butter and mix with equal parts of dry vermouth.

“Score flank steak lightly in diamond pattern on both sides. Sprinkle with meat tenderizer, according to brand directions. (Sometimes I skip this. If so, salt is needed.)

“Pour half the butter-vermouth mixture over the steak, broil seven minutes, turn; pour remaining butter and vermouth over steak and broil three minutes.

“Slice fairly thin across the grain and on the slant and serve with pan juices. Excellent as a brunch steak or for dinner for two or three, depending upon appetites.”

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Farmers Pork Chops

Four loin or shoulder pork chops
One peeled garlic clove, chopped
Salt, pepper
Four potatoes, sliced
Two large onions, sliced
One and one-half cups sour cream
One and one-half tsps. salt
One-half tsp. dry mustard

Trim excess fat from chops; roll in flour. Brown chops and garlic in hot fat over medium heat. Season with salt and pepper.

Place potatoes in 11-1/2×7-1/2×1 -1/2-inch baking pan. Top with browned chops. Separate onion slices into rings; place over chops. Combine remaining ingredients; pour over all. Bake in preheated 350-degree oven about one and one-half hours.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Chef’s Grilled Steak

1/2 c. chopped onion
2 1/2 c. lemon juice
1/4 c. salad oil
1/2 tsp salt
1/2 tsp celery salt
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp Rosemary
1 clove garlic; minced
2 1/2 lbs chuck steak 1/2″ thick

Combine all ingredients except steak. Place steak in flat pan. Pour mixture over steak and let marinate for 3 hrs at room temp. turning several times. Cook to desired doneness on grill over hot coals. Turn and baste with marinade.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

BRAISED BEEF BUNDLES

Cut beef from flank steak into 6 servings. (A shoulder steak, 2 lbs., may also be used.) Season with 1 tsp. salt and 1/8 tsp. pepper. On each piece, place 2 carrot strips, 2 celery strips, and 1 sliver onion. Roll and fasten with toothpicks. Dredge in 1/4 cup flour seasoned with 1 tsp. salt; brown in 1/4 cup hot fat. Add 1 tbsp. Worcestershire sauce mixed with 1/2 cup water. Cook covered, over low heat about 1 1/2 hours or until tender.

This is a promo recipe card from Fazio that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

fazio’s
COUNTRY STYLE STEAK

1/4 cup flour, divided
2-3 lbs Round Steak 1/2-3/4 inch thick
1 Tsp. salt
1/2 Tsp. pepper
4 onions sliced
2 cups COLLEGE INN Broth
1 family size (14″ x 20″) GLAD OVEN BAG

Preheat oven to 325° F. Shake one tbs. flour in family size OVEN BAG and place in 2″ deep frying pan. Trim excess fat from steak and cut into 6 portions. Pound remaining flour, seasoned with salt and pepper into steak, coating sides of each piece. Place half of onions in bottom of bag and arrange meat over onions; top with remaining onions. Pour in beef broth. Close bag with twist tie; make six 1/2″ slits in top. Cook 2 hours or until tested tender.

Makes 6 servings

NOTE: To make an Oven Round Steak Dinner: Peel and quarter 4 large potatoes and 4 large carrots. Add to Brown-In-Bag on top and around meat before cooking. One can (10 3/4 oz.) tomato soup can be substituted for 1 cup of beef broth.

A FAZIO KITCHEN-TESTED RECIPE

Here’s a promo recipe card from The Good Sam RV Cookbook that was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy (front side only).

Trim and Slim Flank Steak

Ricardina took first place in Good Sam’s International Cook-off for her marinated steak that is delicious as well as nutritious. Judges rated it high on flavor and low in calories–a winning combination in today’s health-conscious society.

Serves 4

1 1/2 pounds flank steak
1 clove garlic
1/3 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup red wine
8 to 12 ounces fresh mushrooms, sliced
1 tablespoon butter or margarine

With sharp knife, score steak on the diagonal on both sides, making cuts in both directions to form diamond pattern. Rub garlic on both sides. Place meat in shallow pan. Mix next three ingredients and pour over meat; marinate at least 1/2 hour, turning after 15 minutes.

While meat is marinating, saute mushrooms in butter or margarine. Heat barbecue or broiler to very high temperature.

Remove steak from marinade and reserve liquid. Grill 4 to 5 minutes on each side; it will cook very rapidly. Remove from heat and place on platter; slice in thin strips against grain and cover with mushrooms. Serve immediately with warmed marinade.

Hint: One teaspoon garlic may be substituted for clove of garlic, but do not use garlic salt. Marinade can be used with other cuts of meat.

THE GOOD SAM RV COOKBOOK