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Tuesday, September 27, 2011

Flank Steak with Caper Sauce

Birthday dinner.  As an adult it just isn't the same.  But, that's just fine because so many wonderful birthday memories are made in kidhood.  Mom always let us choose what we wanted.  Flank steak with caper sauce was always my choice.  You know how the steakhouses typically top their beautiful steaks with a pat of butter?  Well, this lovingly coats thin slices of rare flank steak with butter and capers.  Heavenly!

If you want the story about how we came to have this, you need to go back and read my post about Grilled Cheese and Tomato Soup.  The end result?  Connie loved the family favorite.  I saved half of the steak for him to eat while I was out of town at a conference - women only, how fun is that!  He loved putting different condiments with the steak slices on Triscuits.  Word of warning here:  flank steak does not feel like other steak when you're checking for doneness on the grill.  If you're not careful, you'll way overcook it.  And, it is MUCH better served rare or medium rare. 

Here's a photo of my grandmother's original recipe:

Actually, there's a story behind why it's printed on that piece of paper.  I wanted to organize my recipes electronically.  Both so there was a backup and so I'd be able to share them more easily.  Connie showed me how to scan them in and upload them to Word.  I got less than half of my TRIED recipes in and ran out of room on Word.  I had no clue it'd fill up.  Betcha you didn't either, eh?  That's when I said there had to be a better way and found blogging.  Now that the computer in the kitchen is MIA, it's either be wasteful and print the recipe and carry it to the kitchen or run back and forth.  You can see what the verdict was in this case. 

Well, there you have it.  My kidhood birthday entree and my blogging history.  Now, time for the recipe:

Flank Steak with Caper Sauce
serves 8


1/2 c butter
4 t vinegar (I use red wine vinegar but back in the day Grammie probably used cider vineger)
2-3 T capers
2 T parsley (I leave this out most of the time)
2 lb flank steak


Melt the butter and stir in the vinegar, capers and parsley.  Broil the steak until it's medium rare or rare.  Remove it from the heat and let it sit for 5-10 minutes.  Slice it very thinly against the grain.  Serve drizzled with the caper butter.


Liz That Skinny Chick Can Bake said...

I was worried I missed your b-day, but a quick trip to facebook cleared that up :) I love your flank steak...this is one of our favorite beef cuts, and I love the idea of pairing it with capers!!! Have a great week~xo

Unknown said...

I am SO glad you mentioned the tidbit about how differently flank steak cooks up. I love my beef rareish but it's so hard for people to get it that way.

Soooo, next time you make this, can I come over?

Gina Stanley said...

Wow, I didn't know you could fill up Word. I can somehow picture you as a child asking for such a grown up dish. I hope it was a happy one and that you have a great week.