I do love old newspaper clippings. They sometimes serve up lost or mysterious sounding recipes, and sometimes they offer a quaint look at humor. This clipping had both. Enjoy!
Flank steak is an inexpensive but flavorful cut of meat. It was my family’s traditional Christmas dinner for many years. Dad would grill the meat, Mom would make fluffy scrambled eggs, and there would of course be breads, fruits, and wine or bloody marys (when I was older).
Thyme Marinated Flank Steak
2 tbsp salad oil
1 cup red wine vinegar
2 cloves garlic, crushed
2 tsps salt
1/4 tsp sugar, or more to taste
1 tsp thyme, crushed
1/4 tsp pepper
1 flank steak
1 lb mushrooms, halved
1 medium avocado, sliced
To prepare marinade: in a 13×9 inch baking dish, combine salad oil, vinegar, garlic, salt, thyme, sugar and pepper until well mixed. With a sharp knife, score both sides of meat. Add flank steak to marinade; turn to coat well, cover and chill up to four hours, turning meat occasionally. During last half hour of marinating, add mushrooms and toss to coat well.
Thread mushrooms on four 10″ skewers; set aside. Grill steak about 4 inches from medium hot coals 5 minutes, brushing frequently with marinade. Turn meat and place mushrooms on grill; brush meat and mushrooms frequently with marinade. Grill until meat is done as desired and mushrooms are heated through, about 5 to 6 minutes more. (Do not over grill)
To serve, remove mushrooms from skewers and arrange with meat on platter. Top with sliced avocados. Carve meat diagonally across the grain into thin slices. Serve with mushrooms and avocados.