Flank Steak and Mushrooms on Sourdough Bread with Blue Cheese Sauce

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  • 45 min prep time
  • 4 hr 45 min total time
  • 11 ingredients
  • 4 servings

Ingredients

Steak and Mushrooms

1
lb. beef flank steak
1/2
cup red wine
1/4
cup purchased Italian salad dressing
3
tablespoons butter, softened
4
slices sourdough bread
1
(2.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
1
tablespoon chopped fresh parsley

Sauce

1/4
cup light mayonnaise
1/4
cup light sour cream
2
oz. (1/2 cup) crumbled blue cheese
1
teaspoon Worcestershire sauce

Directions

  1. 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.
  2. 2 In medium bowl, combine all sauce ingredients; mix well. Cover; refrigerate until serving time.
  3. 3 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 of desired doneness, turning once. Spread both sides of bread slices with 2 tablespoons of the butter. To toast, place on grill during last 2 to 4 minutes of cooking time. Turn once.
  4. 4 Melt remaining tablespoon butter in small saucepan over medium heat. Add mushrooms; cook 2 to 3 minutes or until lightly browned, stirring frequently.
  5. 5 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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