Flank Steak
The flank steak is a broad lean piece of beef about an inch thick, which is taken from the inside of the hind quarter, under the flank; the grain of the meat runs the length of the piece, but it is quite tender and full of flavor. To prepare it, score the surface across the grain on both sides, using a sharp knife. Spread with a dressing of dry bread crumbs highly seasoned with salt and pepper, chopped onion and a pinch of thyme and moistened with a little melted suet or butter. Roll lengthwise and tie. Lay in a pan, pour in half an inch of good stock, gravy or a tomato sauce, cover closely and braise in a slow oven, for two hours.