Flank Steak with Two Sauces

Pairs nicely with Rook’s Red, Mourvedre, or Cabernet Sauvignon. Serves 4

Flank Steak:

1 ½  pound flank steak  (for recipe with red wine sauce, marinate for 2 hours in soy sauce & 1 teaspoon thyme)

For both recipes cook meat  in butter/ oil over medium heat approx. 3 mins on a side…depends on thickness of the steak.  It should be pink in the center when done.  Transfer to a carving board and keep warm for the Mustard Sauce.  Carve and top with Red Wine Sauce, and serve immediately.

Rossini Sauce (Red Wine)

Bring  1 ¼  cups red wine to a boil.  Add one stick butter  and 1 ¼ cups green onions.  Stir until butter melts.  Add two tablespoons parsley and spoon over meat.

Mustard Caper Sauce (White Wine)

3  tablespoons butter
3  tablespoons dry vermouth
1 tablespoon Dijon Mustard
¼ teaspoon Worcestershire sauce
1 ½ tablespoons capers

In same pan the meat was cooked in, over low heat, melt 3 tbs. butter in pan drippings.  With a whisk, briskly stir in vermouth, mustard, Worcestershire sauce, and capers.  Spoon over carved meat  and garnish with watercress.