4 tbsp. butter
1 tbsp. salad oil
1 flank steak (about 1 1/2 lbs.)
3 tbsp. dry vermouth or dry white wine
1 tbsp. Dijon mustard
1/4 tsp. Worcestershire sauce
1 1/2 tbsp. 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 to 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.