Slam Dunk Flank Steak(Sunset'S Easy Basics Cookbook)

• 4 Tbsp. butter or margarine
• 1 Tbsp. salad oil
• 1 flank steak (about 1 1/2 lb.)
• 3 Tbsp. dry vermouth or dry white wine
• 1 Tbsp. Dijon mustard
• 1/4 tsp. Worcestershire
• 1 1/2 Tbsp. capers, drained well
• watercress (optional)

1. Melt 1 tablespoon of the butter with the oil in a wide frying pan over medium-high heat.
2. Place meat in pan and cook, uncovered, until meat is browned on both sides but still pink in center when slashed.
3. Transfer meat to a carving board and cover loosely to keep warm.
4. Over low heat, melt the remaining 3 tablespoons butter in pan drippings.
5. Mix in vermouth, mustard, Worcestershire and capers; stir briskly to blend.
6. Cut meat across the grain into thin slanting slices.
7. Spoon sauce over meat.
8. Garnish with watercress, if desired.
9. Makes 4 servings.

butter, salad oil, flank steak, white wine, mustard, worcestershire, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396868 (may not work)