Flank Steak And Mushrooms On Sourdough With Blue Cheese Sauc

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.