Historical November 1985 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.
(Editor’s Note: A little more than two years ago, the Macho Menu column was introduced and since has been a tremendous success. That first column was written by the same chef who brings you Flank Steak Supreme, and while you first thought may be that the editor is trying to promote her husband’s cooking and his charming face, you are mistaken.
The editor’s husband just happened to be sitting around watching the baseball game, when the realization came that The Times has run out of volunteers to write the column.
We need new writers—if the column is to continue. So, please contact me at 727-6377 if you want to be forever immortalized in print and around your neighbors’ waistlines.) by Paul Kurtz While watching the Cards-LA series, all I could think of was Red and my first thought was of flank steak, an old favorite of mine requiring some advance preparation which is definitely worth the effort.
At least 24 hours before serving, you need to assemble enough flank steak to more than adequately feed your planned number (4 to 6 ounces per person) and enough of a mixture of bottled French dressing and either sherry or burgundy wine to cover the steak(s).
The French dressing/wine mixture should be on a 2 to 1 ratio.
The flank steak should marinate at least 24 hours and longer, if possible.
During the marinating process it is also helpful to turn the steaks and puncture them liberally with a fork to allow further penetration by the marinade.
The actual cooking time is 10 to 15 minutes in the broiler. Be sure to line your broiler with aluminum foil so you can broil the steaks in the marinade. Medium rare to rare steaks are really ideal for this recipe and the steak juices combined with the marinade create a very tasty sauce. Try to slice the flank steaks on the diagonal as thin as possible and cover the slices of steak liberally with the sauce, serving immediately.
This entree goes especially well with green beans, a salad, some wild rice, and, of course, a nice bottle of red wine.
Original photograph caption
Paul Kurtz, contributor of Flank Steak Supreme. The Times of Skinker-DeBaliviere, November 1985, page 6. Photographer not credited.
Originally published in The Times of Skinker-DeBaliviere, November 1985.
Read this article in the original newspaper issue.
Original source: SD_Times1985_11.pdf, printed page(s) 6; PDF page(s) 6.
