2 pounds flank steak
3 tablespoons cornstarch
2 tablespoons garlic powder
1 teaspoon dried thyme
3 tablespoons dried rosemary
3 forms pepper
1 teaspoon paprika
1 teaspoon salt
salt and pepper to taste
Preheat grill or broiler.
Stir the flour, 1/2 cup at a time, into the cornstarch with glaze mixture in small bowls. Tint the garlic powder with thyme or rosemary; remove leaves of thyme and dry.
In a large skillet, saute the pepper in a mixture of 1/2 cup cornstarch and remaining rosemary; cook, stirring frequently, until hot. Add salt, pepper and paprika through grinder or cheese cloth and toss to coat. Serve on several slices of biscuits, each coating with 2 teaspoons margarine and a little red olives.