Steak with lemon and capers

Ingredients

• 400 g fat-trimmed beef flank steak (minute steak from leg)
• 2 tablespoons butter 
• 2 Tbs capers 
• 0.8 cup wine dry white
• 1 cup flour 
• 2 large cloves garlic pressed
• 0.3 tsp pepper black
• 1 teaspoon juice of lemon 
• 2 servings lemon wedges 
• 2 Tbs olive oil 
• 2 teaspoons parsley finely chopped
• 0.8 tsp salt 

Equipment

• frying pan
• meat tenderizer

Directions

1. Flatten the steaks lightly with a meat mallet.
2. Combine flour, salt and pepper, dip steaks into the mixture, coating both sides.Saut the steaks in a hot mixture of butter and olive oil over medium heat, about 4 minutes on each side.
3. Remove from the pan and set aside.Saut the garlic in the same fat for about 1 minute, stirring.
4. Add the wine and lemon juice, stir and simmer for 5 minutes to slightly reduce the liquid.
5. Add capers, stir. Return the steaks to the pan, cover and simmer over low heat for 4 minutes.