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Marinated Flank Steak W/lemon Herb Butter

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      Title: MARINATED FLANK STEAK W/LEMON HERB BUTTER
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      1    Flank steak, 1 to 1 1/2lbs
    1/4 c  Ea. salad oil & dry red wine
      1 tb Worcestershire
      2 ts Soy sauce
      1 ts Dry mustard
      1    Clove garlic, minced
    1/2 ts Salt
    1/4 ts Sugar
    1/4 ts Summer savory leaves

MMMMM------------------------FOR GARNISH-----------------------------
      1    Watercress sprigs
 
  Lemon herb butter:  Beat 1/3 cup soft butter until fluffy; gradually
  beat in 1 1/2 T lemon juice until well combined. Mix in 3 T each
  finely chopped parsley and watercress, 1 tsp. worcestershire sauce,
  1/4 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 1/4 cup dry red wine.
 
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