Paris Broil

Flank steak is the long flat, lean muscle normally used for what we call London Broil. Any one of a number of minute miscalculations can render it inedibly tough. Tartar horsemen strapped meat under their saddles to tenderize it; the Japanese keep their beer-fattened cattle boozily immobile and massage them constantly to, I am told, a melting pliability. Here is a somewhat less dramatic, but effective, method of softening the long, fibrous tissues of this cut, which has no bone and no fat.