STEAKS

BROILED SIRLOIN STEAK

Serves 6-7. Preparation 10 minutes.

3½ lbs. steak
½ tsp. salt
⅛ tsp. pepper
2 tbsp. butter

Wipe meat with cloth wrung out of cold water. Remove superfluous fat and use to grease the broiler. Have broiler very hot. Place meat on broiler about three inches from the heat, which should be even, whether it is coal, gas or electricity. Turn meat every ten seconds at first, that the surface may be well seared and prevent the escape of the juices.

Steak 1½ inches thick will require 10 minutes if desired rare, 12 to 15 minutes if preferred well done.

Grilled Sirloin Steak

PLANKED RUMP STEAK

Serves 5-6. Preparation 25 minutes.

1 cross cut of rump steak (1¾ inches thick)
2 tbsp. butter
½ tsp. salt
2 c. small beets
⅛ tsp. pepper
6 slices tomato
6 slices lemon
6 stuffed olives
6 potatoes

Wipe steak, remove superfluous fat, and pan broil seven minutes. Grease an oak plank and arrange, close to the edge, a border of mashed potatoes, pressed through a pastry bag. Remove steak to plank, put into a hot oven, and bake until steak is cooked and potatoes are browned. Spread steak with butter, salt and pepper, and garnish with parsley, lemon and olives. Arrange beets and other vegetables, if desired, on the side.