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

–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.