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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "STEAK-BROIL-LON" "M" "10/20/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "LONDON BROIL STEAK" "London broil, steak seasoned with garlic, broiled, sliced thin, and served with melted butter"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Typically flank steak is used for London broil.
The meat must be cooked rare; it is tough if medium or well done.
.PP
Sirloin steak broiled this way is even better.
.PP
From NYT, page 91
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.\" Ingredients Header; give servings or volume.
.IH "4 to 6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "broiler rack,"
supported so top of steak is 1-1/2 to 2 inches from broiler heating element
.sp
.IG "2 lb" "flank or sirloin steak,"
about 1-1/2 inches thick"
.IG "2" "cloves garlic"
.IG "" "good cooking oil"
.IG "" "salt and pepper"
.IG "" "melted butter"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Make cuts in the fat of the steak to prevent curling.
Rub steak on both sides with cut garlic.
Season both sides with salt and freshly ground pepper.
.SK 2
Be sure the broiler rack sits so steak is 1-1/2 to 2 inches from broiler.
Preheat the broiler.
When broiler hot, preheat the broiler rack.
.SK 3
Grease the hot broiler rack with oil.
Place the steak on the rack and brush top with oil.
Broil on one side for 5 minutes.
Turn the meat.
Brush top with oil.
Broil second side for 5 minutes.
If unsure of doneness, test by making a small deep cut.
If not done, cook a bit more on each side.
This is not recommended.
It is better to turn steak only once.
.SK 4
Slice steak thinly, diagonally across the grain
(knife blade almost level with the top of the meat).
This cuts the across the tough fibers and makes the flank steak seem tender.
Serve sauced with melted butter.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
For a well-done piece of sirloin steak, 
do not just cook a thick steak longer, because the top will char.
Better to use a thinner cut to start.
.PP
Instead of melted butter, use another sauce:
bearnaise, robert, bordelaise, madeira, 
garlic butter, parsley butter, tarragon butter, etc.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
?
.I Time:
?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
