Flank Steak

Sheila The Cook


It's still mooing

FLANK STEAK WITH MUSTARD CAPER YUMMY SAUCE

THIS RECIPE IS FROM HER HUSBAND’S GRANDPARENTS

WHO LIVED IN THE AZORES ISLANDS AND YES IT IS A

BEAUTIFUL PLACE.

1 tablespoon butter

1 tablespoons oil

1 ½ pound flank steak

3 tablespoons butter

3 tablespoons dry vermouth

1 tablespoon Dijon mustard

¼ teaspoon Worcestershire sauce

1 ½ tablespoons capers

Watercress

In a 12- inch skillet melt 1 tablespoon butter with oil over

medium heat. Place meat in pan and brown, turning over

once, about 5 to 6 minutes, depending on thickness and

temperature of the steak. It should be pin in the enter when

done. Transfer to carving board and cover with foil to keep

warm.

In same pan, over low heat, melt remaining 3 tablespoons

butter in the pan drippings. With a flat whisk, briskly stir in

Vermouth, mustard, Worcestershire sauce, and capers. Set

aside to keep warm.

At a 45 degree angel, thinly slice meat across the grain. Spoon

sauce over all and garnish with watercress.

This served 4 and to serve 10 ladies buy 4 to 5 pounds flank steak

and adjust the recipe accordingly.