Our Aisle One throwback recipe today is a very tasty 1978-style steak- and it just so happens that steak is on sale this week. Don’t forget to save this guy for family dinner!
-Flank Steak-
Combine bread crumbs, cheese, parsley, salt and pepper. Mix well. Combine beaten eggs with milk. Dip meat in egg mixture, then in bread mixture. Cook garlic in oil. Brown meat slowly in seasoned oil. Lower heat and add wine. Cover and simmer 10 minutes. Serves 2-4.
(A tip from 2024: Get your steaks pre-seasoned with Spiceology’s Rio Grande seasoning at any Rosauers Service Meat Counter! And ask for a little on the side to add to sour cream or mayo to create a tasty sauce to finish off your steak.)
1 (1 ½ lb.) flank steak, tenderized and cut in 4 pieces
1 cup fine dry bread crumbs
⅓ to ½ cup grated Romano or Parmesan cheese
2 T. parsley
¾ tsp. salt
⅛ tsp. pepper
2 eggs, beaten
2 T. milk
1 clove garlic, minced
¼ cup olive oil
½ cup sherry (or beef stock)
Aisle One
Volume 1, Issue #10, 1978
