Marinated flank steak w/lemon herb butter

4 Servings

Ingredients

Quantity Ingredient
1 Flank steak, 1 to 1 1/2lbs
¼ cup Ea. salad oil & dry red wine
1 tablespoon Worcestershire
2 teaspoons Soy sauce
1 teaspoon Dry mustard
1 Clove garlic, minced
½ teaspoon Salt
¼ teaspoon Sugar
¼ teaspoon Summer savory leaves
1 Watercress sprigs

Directions

FOR GARNISH

Lemon herb butter: Beat ⅓ cup soft butter until fluffy; gradually beat in 1½ T lemon juice until well combined. Mix in 3 T each finely chopped parsley and watercress, 1 tsp. worcestershire sauce, ¼ tsp. tarragon and dash white pepper. Shape into a roll or cube, wrap, and chill to blend flavors. Place steak in shallow dish. In a covered jar or blender, shake together oil, wine, worcestershire sauce, soy sauce, mustard, garlic, salt, sugar, and savory. Pour over steak, turning to coat well. Cover and refrigerate, 8 hrs. or more, turning once or twice. Remove steak, reserving marinade. Place on a rack in a broiling pan. Broil about 4" from heat, until well browned (about 6 minutes per side for rare), brushing occasionally with marinade. Slice thinly, cutting diagonally. Serve topped with thin slices of lemon herb butter. Garnish with watercress. TIPS: Flank steak will be most tender if cooked only to rare or medium rare stage of doneness. Cooked more, it tends to become rather tough. You can substitute 2 T cider vinegar for ¼ cup dry red wine.

Related recipes