Seared Flank Steak

6 Tablespoons butter
1 Tablespoon peanut oil
1 flank steak, approximately 2 pounds
3 Tablespoons dry vermouth OR white wine
2 Tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2-3 Tablespoons capers, drained


Heat large skillet very hot. Add 2 Tablespoons butter and the peanut oil. Place steak gently in skillet and sear until meat is browned on each side. This takes approximately 6-7 minutes TOTAL (for rare). A bit more time (2-3 minutes total) for medium rare and a bit more for well done. Transfer meat to a heat proof dish. Add vermouth to pan drippings and allow to reduce slightly. Add mustard and Worcestershire sauce and whisk until smooth. Add remaining 4 Tablespoons butter and capers. Pour over steak and serve. Make sure you cut the steak against the grain into thin slices. Spoon sauce over each serving. Serves 4