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Continental Flank Steak


1 3/4 lb. flank steak
Meat tenderizer
Garlic salt
1 tbsp. flour
2/3 c. dry red wine or beer
1/4 tsp. poultry seasoning
1 (4 oz.) can mushrooms, sliced


With a sharp knife, make shallow criss-cross slashes on both sides of the flank steak. Sprinkle steak with tenderizer and garlic salt. Put the steak and 2 tablespoons water in a large, non-stick skillet over moderate heat. When the moisture evaporates, the steak will brown in its own melted fat. Brown on both sides. Sprinkle steak on both sides with flour, then add remaining ingredients. Simmer, uncovered, until mushrooms are heated through and sauce is thickened. Steak should be served rare, sliced very thinly against the grain.

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