Don’t be deterred by the ketchup. It “burns off” and the end result is flavorful, not tasting of ketchup.

BROILED FLANK STEAK

Preheat broiler.

Wipe flank steak with paper towels. Sprinkle both sides with salt and pepper and place on broiler pan. Glob on ketchup and spread over steak with butter knife. Scatter garlic slices all over, and sprinkle with crushed cloves.

Broil steak under high heat without turning until desired degree of doneness (internal temperature of 125 degrees F. for rare). Allow edges to burn slightly.

Let stand 5 minutes. Slice across the grain, about 1/4 inch thick.

Serves 2

Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952

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