Catholic Recipe: Sliced Steak
Grilled steak is an American favorite. It's hard to ruin a good piece of meat.
DIRECTIONS
Buy 3 to 3-1/2 pounds boneless beef (top or bottom round, sirloin tip, heel of round or rump) cut 2 inches thick. Just before placing on grill, slash fat edges of steak to prevent curling. To tenderize, moisten all surfaces of meat one at a time with water. Sprinkle seasoned instant meat tenderizer, like salt, over moistened surfaces. Pierce deeply with fork at 1/2-inch intervals. Cook immediately on hot grill, 4 to 6 inches above hot coals, for 25 minutes (rare) or 30 minutes (medium), turning often. To carve, cut in thin, diagonal slices across the grain. Makes 8 to 12 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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