Martha’s Flank Steak with Mustard-Caper Sauce

* 4 tablespoons butter or margarine (divided)
* 1 tablespoon salad oil
* 1 flank steak (about 1 ½ lbs.)


* 3 tablespoons dry vermouth or dry white wine
* 1 tablespoon Dijon mustard
* ¼ teasoon Worcestershire
* 1 ½ tablespoons capers, drained well

* Watercress (optional)

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 (5-6 minutes total.)

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.

Martha’s notes:

I always make twice the sauce as we love it. I do NOT increase the butter however. I’ve also found it usually takes a lot longer to cook, and since it spatters a lot, use a shield, but not a lid – that just boils the meat.

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One Response to Martha’s Flank Steak with Mustard-Caper Sauce

  1. Yvonne says:

    Sounds yummy!

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