OKAY, THE DIET'S OVER, LET'S COOK SOMETHING YUMMY

     There went January!  Apropos of nothing, I've been able to complete a journal of a year only one time in my life out of countless attempts.  So what am I doing trying again?
     Something about a new year, as we in this part of the world measure time, and my early January birthday has sent me down the road paved with good intentions (I actually think good intentions count for something).  It seemed that "two-thousand twelve" had such a good ring to it, and if I'm supposed to be some kind of writer, I should be able to write small accounts of each day that will amuse my future self.  Each day, thought I, must have some material in it that is worth remembering.  And perhaps the year won't fly by so fast if I pay good attention to each small part of it.
     So I made it through January, looking for something special in each day, and on many days, that turned out to have something to do with food and cooking.
     As was the case yesterday.  At this point, I'll turn you over to a guest columnist. Daughter Jenny sent me the following recipe.   Because it came in the form of an e-mail, I can't be sure what part of the note is her writing, but I'm pretty sure she did NOT write the following:  "Yes!  The once lowly flank steak has come into its own.  You will be delighted with this recipe for its ease of preparation and yet quite sophisticated flavors."  Boilerplate Jr. League cookbookese, from one of which, the recipe came.
     I think we'd all agree that today's title sounds more like Jenny.
     Anyway, here's the recipe:

Flank Steak with Mustard Caper Sauce

4 TBS butter
1 TBS vegetable oil
1 flank steak, about 1 1/2 pounds
3 TBS dry vermouth
1 TBS Dijon mustard
1/4 tsp Worcestershire Saouce
1 1/2 tsp capers
Watercress (I have never used this)

In a large heavy skillet, melt 1 TBS butter with the oil over medium heat.  Place the meat in the pan and brown, turning once, about 5-6 minutes, depending on the thickness of the steak.  It should be pink in the center when done.  Transfer to a carving board and cover with foil to keep warm.
In the same pan, over low heat, melt remaining 3 TBS butter in the pan dripping.  With a flat whisk, briskly stir in the vermouth, mustard, Worcestershire, and capers.  Set aside to keep warm.
Cut the meat in thin slices across the grain at a 45 degree angle.  Spoon sauce over all and garnish with watercress.

Serves 4.  (two adults and two kids -- our family ate every last bite)

Enjoy!

Notes:  From Jenny.  "I salted and peppered the meat before browning -- may have overdone it with the salt -- or maybe I should have rinsed the capers.  It was delicious but a little too salty."
           From me:  I made the recipe here in my test kitchen (joke), and did not see the need for adding the extra 3 TBS butter, and our family also ate every last bite.  However, I was only serving 2 adults, using something less than a pound of meat.  Once again, use your own judgment.
   
Thanks, Jenny!  To everyone: I would love to have recipes from you, having, as I do, plenty of room in my blog for guests!  Just e-mail me, phone, fax, hand-deliver . . .