Thursday's Child

1 1/2 lb flank steak

1/3 cup low salt soy sauce

1/3 cup light rum

2 tablespoons salad oil

Watercress sprigs

1/4 cup sliced radishes

Party rye bread slices (lightly buttered)

Trim excess fat from steak, and wipe steak with damp paper towels.  Combine soy sauce and rum in a large, shallow, and covered flat container.  Place steak in mixture, and refrigerate, covered 24 hours, turning occasionally.  Remove steak from rum mixture, brush lightly with oil.  Place in broiler pan with no rack.  Broil, close to heat for 1 minute on each side.  Then turn, and broil 5 minutes longer.  Turn again; broil 5 minutes more or until medium rare.  Let cool, occasionally brushing steak with pan juices.  Refrigerate, loosely covered until ready to serve.

To serve:  Cut steak into thin slices, on the diagonal.  Arrange on decorative platter; garnish with watercress and sliced radishes.  Place basket of bread slices close by.  This should yield about 40 hors d’oeuvre servings.