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Buffalo Flank Steak

1 lb Buffalo flank steak; well trimmed
2 tb Butter
1 tb Flour
Salt & pepper
Water, boiling
1 ts Parsley flakes; OR 2 ts Parsley; freshly chopped

Melt the butter in a heavy frying pan. Dust the steak with flour and brown well. Add enough boiling water to just cover the meat. Cover and cook very slowly, until the meat is fork tender. Remove to a warm platter, season with salt and pepper. Sprinkle with parsley. Cut in thin slanted slices against the grain of the meat to improve tenderness of the slices.

Variation: After browning the flank steak, remove to a baking dish and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is tender. Watch carefully that it does not become dry.

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