Savory Steak Slices Recipe
Ingredients
| Flank steak | 1⁄2 Pound | |
| Soy sauce | 1⁄3 Cup (5.33 tbs) | |
| Rum | 1⁄3 Cup (5.33 tbs) | |
| Salad oil | 2 Tablespoon | |
| Watercress sprig | 1 Tablespoon | |
| Sliced radishes | 1⁄4 Cup (4 tbs) | |
| Rye bread slices | 1 Cup (16 tbs) (Lightly Buttered) |
Nutrition Facts
Serving size: Complete recipe
Calories 1480 Calories from Fat 455
% Daily Value*
Total Fat 50 g77%
Saturated Fat 7.9 g39.5%
Trans Fat 0.5 g
Cholesterol 60 mg20%
Sodium 6727 mg280.3%
Total Carbohydrates 123 g41.1%
Dietary Fiber 14.7 g58.7%
Sugars 10.7 g
Protein 72 g144.4%
Vitamin A 9.9% Vitamin C 12.4%
Calcium 20.9% Iron 58.7%
*Based on a 2000 Calorie diet
Directions
Wipe steak with damp paper towels.
Combine soy sauce and rum in large, shallow dish.
Place flank steak in mixture.
Refrigerate, covered, turning occasionally, 24 hours.
Remove steak from rum mixture.
Brush steak lightly with oil.
Place in broiler pan without rack.
Broil steak, 6 inches from heat, 1 minute on each side.
Then turn, and broil 5 minutes longer.
Turn again; broil 5 minutes more, or until medium rare.
Let cool, occasionally brushing steak with pan juices.
Refrigerate, lightly covered, until serving.
To serve: Cut steak into thin slices, on the diag- onal.
Arrange on serving board or platter.
Garnish with watercress sprigs and sliced radishes.
Place basket of bread slices nearby.Makes about 40 hors d'oeuvre servings.
Chef
