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Ingredients
- 1 lb beef flank steak
- 1/2 c. red wine
- 1/4 c. Italian salad dressing
- 3 Tbsp. butter softened
- 4 slc sourdough bread
- 2 1/2 ounce sliced mushrooms liquid removed
- 1 Tbsp. fresh parsley minced
- 1/4 c. light mayonnaise
- 1/4 c. light lowfat sour cream
- 2 ounce crumbled blue cheese
- 1 tsp Worcestershire sauce
Directions
- Place steak in nonmetal dish or possibly large resealable food storage plastic bag. Pour wine and salad dressing over steak; turn to coat. Cover dish or possibly seal bag. Chill at least 4 hrs or possibly overnight to marinate.
- In medium bowl, combine all sauce ingredients; mix well. Cover; chill till serving time.
- Heat grill. When ready to grill, remove steak from marinade; throw away marinade. Place steak on gas grill over medium heat or possibly on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 15 min or possibly till desired doneness, turning once.
- Spread both sides of bread slices with 1 Tbsp. of the butter. To toast, place on grill during last 2 to 4 min of cooking time; turn once.
- Heat remaining Tbsp. butter in small saucepan over medium heat. Add in mushrooms; cook 2 to 3 min or possibly till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 719 | |
| Calories from Fat 386 | 54% |
| Total Fat 43.46g | 54% |
| Saturated Fat 16.22g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 1032mg | 43% |
| Potassium 629mg | 18% |
| Total Carbs 40.63g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.24g | 3% |
| Protein 35.93g | 57% |
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