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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 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
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-
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 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.
-
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.
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430
Calories
29g
Total Fat
24g
Protein
18g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 430
- Calories from Fat
- 260
- Total Fat
- 29g
- 45%
- Cholesterol
- 85mg
- 28%
- Sodium
- 710mg
- 30%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 24g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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