"This dish has been a great favorite with my guests and family," Ellen N. Crawford writes. "Serve the steak with a green salad, baked potatoes and garlic French bread."
MARINATED AND BROILED FLANK STEAK
1 medium flank steak
Butter or margarine
Finely chopped chives or parsley
Trim meat of fat and membrane. Clip around edges about 1/2 inch into meat at 3-inch intervals. Place in shallow glass baking dish or stainless steel bowl. Pour Marinade over steak. Let stand at least 8 hours or overnight in refrigerator, turning occasionally.
Remove steak from Marinade, pat dry. Place on broiler rack about 2 to 3 inches from heat source. Broil 1 1/2 minutes on each side. Place steak on cutting board. Butter top lightly and let stand few minutes. Slice across grain in very thin slices and transfer to heated platter. Sprinkle with chives or parsley. Pour over pan juices. Makes 4 servings.