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