- 1 (1 1/4 pound) beef skirt steak, trimmed of fat
- 1/4 cup Lucerne Sweet Cream Butter
- 1 tablespoon Safeway SELECT Classic Dijon Mustard
- 2 tablespoons dry vermouth or dry white wine
- 1/2 teaspoon Worcestershire sauce
- 3 cups watercress sprigs, rinsed and crisped
- Cut steak crosswise into 2 or 3 equal pieces.
- Prepare barbecue for direct heat cooking. When grill is medium-hot (you can hold your hand at grill level only 2 to 3 seconds), place steak on barbecue. Cook, turning as needed to brown evenly, until meat is pink in center of thickest part; cut to test (7 to 10 minutes).
- Meanwhile, in a shallow 9-inch pan on grill, combine butter, mustard, vermouth, and Worcestershire. Stir occasionally until butter is melted, then move pan to side of grill to keep warm.
- Set cooked steak in pan, slice on the diagonal, and stir meat juices into sauce. Divide watercress among plates and top with meat; spoon sauce over each serving.