Grilled Beefsteak

• 1½ lb. rump or fillet steak or sirloin
• oil or butter
• salt and pepper</

Wipe and cut the meat across the grain into suitable slices. Beat on both sides with a cutlet bat or rolling-pin. Brush with oil or melted butter and sprinkle with salt and pepper. Place under a red-hot grill and grill quickly on both sides to seal the surfaces, thus preventing the juices from escaping. Then grill more slowly until cooked as required; a “rare” steak requires 3–4 min. for each s