Flank Steak With Mustard-Caper Sauce - cooking recipe

Ingredients

4 Tbsp. butter or margarine
1 Tbsp. salad oil
1 (about 1 1/2 lb.) flank steak
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 (5 to 6 minutes total).