This Sunday is Father’s Day, and, if it isn’t raining, most of us will probably grill for a Father’s Day celebration. But, just in case you decide to cook a meal indoors, this column features two recipes that Dad will enjoy.
Both of this week’s recipes come from “Cattlemen’s Favorite Recipes” (Cowbelles, 1957).
“Father’s Favorite”, the first recipe, serves 4. (Back in 1957, each serving cost about 37 cents; can you imagine?) To make these broiled steaks, you’ll need: 3 pounds of club steak cut to 1 to 2 inches thick (four steaks) and salt and pepper.
Set the oven regulator to broil.
Pre-heat 5 minutes. Cut the fat at the edges of the steak at 1 ½- inch intervals to avoid curling. Place the steaks, preferably cold but not frozen, on the hot rack, which has been brushed with fat from the meat.
The distance between the top of the steak and heat should be about 2 to 3 inches. When one side of the steak is nicely browned, season with salt and pepper. Then turn and finish cooking on the other side. Season on the second side and serve immediately.
A suggested menu to go with “Father’s Favorite” includes: fruit cup or shrimp cocktail, French fried potatoes, vegetable, iceberg head lettuce, and pie.
The recipe was contributed to the “Cattlemen’s Favorite Recipes” by Mrs. Nat Hart from the Western Colorado Cowbelle Council.
“Royal Gorge Flank Steak” was contributed to the recipe booklet by Mrs. Alvin Black from the Fremont County Cowbelles. It also serves 4.
You’ll need 1 ½ pounds of flank steak and the following ingredients for the stuffing: 4 cups dry bread cubes, 3 tablespoons chopped onion, 1 teaspoon salt, ¼ teaspoon pepper, 1/3 cup melted butter, sage (to taste), hot water or stock to moisten, and 1 ½ cups finely chopped celery (if desired).
Make the stuffing by mixing together all of the stuffing ingredients. Spread over the flank steak.
Beginning at one side, roll the meat like a jelly roll. Tie securely in several places with clean string. Brown the meat on all sides in 2 tablespoons fat in a heavy pan on top of the stove.
Slip a rack under the meat. Cover the pan closely and cook in the oven at 350 degrees for about 1 ½ hours.
Carve it by starting at the end of the roll and cutting across the grain so that each serving is a round slice with stuffing in the center. Another way to cook the meat is to spread the meat with bulk sausage. Roll and cook in the same manner but use tomato juice as the liquid.
This will give the meat a different flavor.
I’m looking for recipes. If you have some you’d like to share, send them to me at Box 415, Craig 81626, or call me at 824-8809.