Flank Steak with Mustard-Caper Sauce
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Yield: 4 Servings Ready in 45 minutes
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Flank Steak with Mustard-Caper Sauce 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 (5-6 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 wine, mustard, Worcestershire, and capers; stir briskly to blend. Cut meat across the grain into thin slanting slices. Spoon sauce over meat.
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