Free Cooking Recipes

2 pieces of flank, 350g (12 oz) each
60ml (4 tbls) roughly chopped parsley
60ml (4 tbls) double cream
10ml (2 tsp) French mustard
5ml (1 tsp) crushed peppercorns  nutmeg
salt

Directions:

1. Heat the grill. Place the mustard in a small saucepan. Add the cream, salt, nutmeg to taste, pepper and parsley. Mix well.

2. When the grill is very hot, place the meat on it and cook for 1 minute (rare) to 2 minutes (well done). (This cut of meat is very flat and therefore cooks very quickly, hence the necessity for a very hot grill.)

3. While the meat is cooking, place the saucepan on a very low heat and heat the sauce, without allowing it to boil.

4. When the meat is cooked, cut each steak into two. Arrange them on a serving dish and cover with parsley sauce. Serve
immediately.

This dish can be served with jacket potatoes: they are delicious with the parsley sauce.