Steak with lemon and capers
400g beef steak (minute steak from leg)
¼ cup flour
¾ tsp salt
¼ tsp ground black pepper
1 tbs olive oil
1 clove garlic, chopped
¾ cup dry white wine
1 tbs lemon juice
2 tbs capers, washed and dried
Parsley, to sprinkle
Flatten the steaks lightly with a meat mallet.
Combine flour, salt and pepper, dip steaks into the mixture, coating both sides.
Sauté the steaks in a hot mixture of butter and olive oil over medium heat, about 4 minutes on each side. Remove from the pan and set aside.
Sauté the garlic in the same fat for about 1 minute, stirring.
Add the wine and lemon juice, stir and simmer for 5 minutes to slightly reduce the liquid.
Add capers, stir. Return the steaks to the pan, cover and simmer over low heat for 4 minutes.