Slam Dunk Flank Steak(Sunset'S "Easy Basics" Cookbook) - cooking recipe

Ingredients

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)

Preparation

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