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Name: Flank Steak/london Broil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Flank steak; 2 tb Margarine; 2 tb Shallots minced; 3/4 c Red wine; 1 1/2 c Beef gravy (you can used); 2 tb Lemon juice; 2 tb Parsley minced; Salt & cayenne pepper to taste; 3/4 c mushrooms (sautee), Sliced

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INGREDIENTS

Flank steak
BORDELAISE SAUCE
2 tb Margarine
2 tb Shallots ; minced
3/4 c Red wine
1 1/2 c Beef gravy ; (you can used)
2 tb Lemon juice
2 tb Parsley ; minced
Salt & cayenne pepper ; to taste
3/4 c mushrooms ; (sautee), Sliced

Servings

INSTRUCTIONS

This particular cut of beef is often considered the least choice cut because so often it is poorly prepared. It is a treat if properly cooked: preheat broiler. Place roast on a greased broiler rack. Broil within 2 inches of heat - the hotter the better - about 5 minutes on each side. This will be a rare roast. If cooked medium or well it becomes extremely tough. Carve in thin slices against the grain. Serve with a Bordelaise sauce: Melt 2 tbs. margarine in pot. (when your guest isnt present add 2 tbs. minced shallots - and cook until transparent - but it wont kill the sauce to leave them out). Add red wine and simmer until reduced by half. Add beef gravy (you can used canned), lemon juice, minced parsley, Salt & cayenne pepper to taste, and sliced mushrooms (saute them before adding in a little margarine or oil) I think you guest will be quite impressed! Posted to JEWISH-FOOD digest by Nancy Berry on Oct 04, 1998,

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Flank Steak/london Broil

Flank steak
 BORDELAISE SAUCE
2 tb Margarine
2 tb Shallots minced
3/4 c Red wine
1 1/2 c Beef gravy (you can used)
2 tb Lemon juice
2 tb Parsley minced
 Salt & cayenne pepper to taste
3/4 c mushrooms (sautee), Sliced

This particular cut of beef is often considered the least choice cut  because so often it is poorly prepared. It is a treat if properly cooked:    preheat broiler. Place roast on a greased broiler rack. Broil within 2  inches of heat - the hotter the better - about 5 minutes on each side. This  will be a rare roast. If cooked medium or well it becomes extremely tough.  Carve in thin slices against the grain.    Serve with a Bordelaise sauce:    Melt 2 tbs. margarine in pot. (when your guest isnt present add 2 tbs.  minced shallots - and cook until transparent - but it wont kill the sauce  to leave them out). Add red wine and simmer until reduced by half. Add beef  gravy (you can used canned), lemon juice, minced parsley, Salt & cayenne  pepper to taste, and sliced mushrooms (saute them before adding in a little  margarine or oil)    I think you guest will be quite impressed!    Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct  04, 1998,

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Nutrition

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Serving Size: 1 Serving (927g)
Recipe Makes: 1

Calories: 948
Calories from Fat: 484 (51%)

Amt Per Serving		% DV

	Total Fat 53.8g	72 %
	Saturated Fat 12.6g	63 %
	Monounsaturated Fat 25.2g
	Polyunsanturated Fat 14g
Cholesterol 10.5mg		3 %
Sodium 2671mg		92 %
Potassium 1201.7mg		32 %
Total Carbohydrate 41.1g		12 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 38.4g
Protein 16.7g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 948

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