Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Beef flank steak

  2. 1/2 cup 118ml Red wine

  3. 1/4 cup 59ml Italian salad dressing

  4. 3 tablespoons 45ml Butter - softened

  5. 4 Sourdough bread

  6. 2 1/2 oz 71g Sliced mushrooms - drained

  7. 1 tablespoon 15ml Fresh parsley - chopped Blue Cheese Sauce

  8. 1/4 cup 59ml Light mayonnaise

  9. 1/4 cup 59ml Light sour cream

  10. 2 oz 56g Crumbled blue cheese

  11. 1 teaspoon 5ml Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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