{"id":5233,"slug":"broiled-sirloin-steak-cliff-house","title":"Broiled sirloin steak, Cliff House.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a two-pound steak","salt","pepper","oil","one teaspoonful of paprika","one tablespoonful of dry English mustard","one teaspoonful of Worcestershire sauce","three chopped shallots","a little chopped chives","two ounces of butter"],"ingredients_norm":["steak","salt","pepper","oil","paprika","dry english mustard","worcestershire sauce","shallot","little chopped chive","butter"],"steps":["Season a two-pound steak with salt and pepper, roll in oil, broil, and when done place on a platter.","Cut the steak in slices, but do not place them apart.","Sprinkle with one teaspoonful of paprika, one tablespoonful of dry English mustard, one teaspoonful of Worcestershire sauce, three chopped shallots, a little chopped chives, and two ounces of butter in small bits.","Set in oven until butter is melted."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w62:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d4f2edbb8cebbb4db433e94e1dfa1f14acbd5c255323b2fdeb05d618144a292f","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/broiled-sirloin-steak-cliff-house"}