BROILED BEEFSTEAK

Cut off the flank end to use in other ways, as that is toughened by broiling. Grease the broiler with a little fat from the meat. Broil over red-hot coals, turning at first every ten seconds (to sear the outside and keep the juices in). If liked rare, broil eight minutes; well done, twelve minutes. Select a steak one inch and a half or two inches thick. Serve on a hot platter, season with butter and salt, maitre d'hotel sauce or mushroom sauce.