5 lb flank Steak.
4 Tbs margarine.
1 Tbs cooking oil.
3 Tbs white wine or 1/4 cup white wine.
1 Tbs Dijon mustard.
1/2 Tbs Worcestershire sauce.
1.5 Tbs capers, well drained.
Trim fat from steak, fry in a large frying pan, in 1TBs oil and 1TBs margarine,
for 3-4 minutes on each side (brown only the outside), sprinkle with season
salt, pepper and garlic, remove from pan and set aside (keep warm).
Add to the pan juices the rest of the oil and margarine, add to it the rest of
the ingredients, stir till most of the wine evaporates and sauce looks
Slice the steak across the grain into thin slices (about 1/4" and about 2"
long), pour the thickened pan juices over the sliced steak and serve.
Serve with white rice or wild rice.