Flank Steak with Mustard Caper Sauce

Recipe By : Private Collection 2 - Junior League of Palo Alto
Serving Size : 4 Preparation Time :0:20
Categories : Beef Main Dish
Meats Favorites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon oil
1 1/2 pounds flank steak - (also very good with pork chops or even chicken)
3 tablespoons butter
3 tablespoons dry vermouth
1 tablespoon Dijon mustard
1/4 teaspoon worcestershire sauce
1 1/2 tablespoons capers

Yes! The once lowly flank steak had come into its own. You will be delighted with this recipe for its ease of preparation and yet quite sophisticated flavors. Serve with BROWN BUTTER RICE and a simply prepared green vegetable or MANDARIN SALAD.

In a 12 inch skillet, melt 1 tablespoon butter with oil over medium heat. Place meat in pan and brown, turning once, about 5-6 minutes, depending on thickness and temperature of the steak. It should be pink in the center when done. Transfer to a carving board and cover with foil to keep warm.

In the same pan, over low heat, melt remaining 3 tablespoons butter in pan drippings. With a flat whisk, briskly stir in vermouth, mustard, Worchestershire sauce, and capers. Set aside to keep warm.

At a 45-degree angle, thinly slice meat across the grain. Spoon sauce over all and garnish with watercress.

This is one of my daughters favorites. She even requested it with pork tenderloins for her birthday meal!