Flank Steak And Mushrooms On Sourdough With Blue Cheese Sauce

By á-174942

Ingredients

• STEAK AND MUSHROOMS:
• 1 pound beef flank steak
• 1/2 cup red wine
• 1/4 cup Italian salad dressing
• 3 tablespoons butter softened
• 4 slices sourdough bread
• 2 1/2 ounces sliced mushrooms drained
• 1 tablespoon fresh parsley chopped
• BLUE CHEESE SAUCE:
• 1/4 cup light mayonnaise
• 1/4 cup light sour cream
• 2 ounces crumbled blue cheese
• 1 teaspoon Worcestershire sauce

Details

Servings 4

Preparation

Step 1

Place steak in nonmetal dish or large resealable food storage plastic bag. Pour wine and salad dressing over steak; turn to coat. Cover dish or seal bag. Refrigerate at least 4 hours or overnight to marinate.

In medium bowl, combine all sauce ingredients; mix well. Cover; refrigerate until serving time.

Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 15 minutes or until desired doneness, turning once.

Spread both sides of bread slices with 1 tablespoons of the butter. To toast, place on grill during last 2 to 4 minutes of cooking time; turn once.

Melt remaining tablespoon butter in small saucepan over medium heat. Add mushrooms; cook 2 to 3 minutes or until lightly browned, stirring frequently.

To serve, spread 1/4 of the sauce on one side of each toasted bread slice; place on serving plates. Cut beef into thin slices diagonally across grain; place over sauce. Top each serving with mushrooms. Sprinkle with parsley.

This recipe yields 4 servings.