Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yields: 8 servings. 1 cup vegetable or canola oil ¾ cup soy sauce ½ cup lemon juice ¼ cup Worcestershire Sauce ¼ cup prepared mustard 1-2 teaspoons coarsely cracked pepper

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Rosemary and Goat Cheese Strata

Yields: 8 servings. 1 cup vegetable or canola oil ¾ cup soy sauce ½ cup lemon juice ¼ cup Worcestershire Sauce ¼ cup prepared mustard 1-2 teaspoons coarsely cracked pepper

Recipes

Peggy’s Flank Steak

Peggy McCuiston’s flank steak is one of only a few recipes that appear in both editions of the Burlington Day School cookbook.

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Yields: 8 servings.

1 cup vegetable or canola oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire Sauce
¼ cup prepared mustard
1-2 teaspoons coarsely cracked pepper
2 cloves garlic, minced (optional)
3 pounds flank steak

Combine all ingredients except steak, and pour into ziplock bag. Add flank steak. Refrigerate 24-36 hours, turning occasionally. Cook on grill 6 minutes per side for medium-rare. Carve in very thin slices diagonally across grain. Skewer slices for beef kebabs.

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This story was published on Apr 30, 2012

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.