Devilled Round Steak

By: Ann Stevens

1 (4 lb.) beef steak, 1½" strip
6 T. butter or margarine, softened
1 T. Worcestershire sauce
1 t. dry mustard
½ t. curry powder
¼ t. salt
¼ t. pepper
1 c. dried bread crumbs

Directions:
Prepare your outdoor grill for barbecuing. Prepair your steak by trimming off any excess fat. In a small bowl, mix together the butter or margarine, Worcestershire sauce, dry mustard, curry powder, salt and pepper; set the mixture aside. Place the steak on the grill over medium heat. Grill it until it reaches your desire “doneness.” Remove the stake from the grill and season both sides of it by rubbing on the butter mixture and patting on the bread crumbs. Return the coated stake to the grill and grill it until the crumbs are lightly browned.

Note:
To Broil this stake in the oven, preheat the broiler. Place the steak on a rack in a broiling pan. Place it about 3" from the heat and broil it until it reaches your desired “doneness”, turning it once. Remove the steak from the oven and season both sides of it by rubbing on the butter mixture and patting on the bread crumbs. Return the stake to the oven and broil it for another 3 - 5 minutes on each side, or until the crumbs are lightly browned.