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Steak Sandwich With Mushroom Sauce Recipe
|Dry red wine||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Medium, cut in to chunks|
|Lemon juice||2 Tablespoon|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Top sirloin steak||1 1⁄2 Pound (About 1 Inch Thick)|
|Mushrooms||1 Pound, sliced|
|Rye bread slices||6 , buttered|
|Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3399 Calories from Fat 2170
% Daily Value*
Total Fat 244 g375.6%
Saturated Fat 54.9 g274.4%
Trans Fat 0 g
Cholesterol 649.5 mg
Sodium 2382.5 mg99.3%
Total Carbohydrates 116 g38.8%
Dietary Fiber 15.7 g62.9%
Sugars 19.9 g
Protein 159 g318.8%
Vitamin A 70.6% Vitamin C 88.4%
Calcium 21.1% Iron 46.5%
*Based on a 2000 Calorie diet
Whirl until blended.
Pour over steak, cover, and refrigerate 1 to 2 hours.
Remove steak from marinade and drain briefly (reserve marinade); set steak aside.
In a wide frying pan, melt 4 tablespoons of the butter over medium heat.
Add mushrooms and cook for about 5 minutes.
Add reserved marinade and turn the heat to high.
Boil mixture, stirring constantly, until just slightly reduced and thickened.
Keep warm while steak cooks.
Place steak on lightly greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning once, for about 8 minutes on each side for rare or until done to your liking when slashed.
When you turn steak, place bread, butter-side-down, around outside of grill to toast.