Steaks are marinated in a red wine and garlic mixture then grilled and served topped with a rich mushroom sauce
1/2 cup dry red wine
1/3 cup Worcestershire sauce
1/4 cup olive or vegetable oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon olive or vegetable oil
2 cloves garlic, chopped
2 pounds boneless beef top loin or flank steak
1 medium onion, thinly sliced
1 can (14.5 ounce size) beef broth
1 tablespoon cornstarch
1 can (3 to 4 ounce size) sliced or whole mushrooms, drained
For marinade, in small bowl combine red wine, worcestershire sauce, first measure of oil and garlic. Place steak in shallow baking dish and pour 1/2 cup marinade over steak, turning to coat. Marinate in refrigerator 3 to 24 hours, turning occasionally. Refrigerate remaining marinade.
Remove steak; discard marinade. Grill or broil steak to desired doneness.
Meanwhile, in 12-inch nonstick skillet, heat remaining oil over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden.
Stir in refrigerated marinade, beef broth combined with cornstarch and mushrooms. Bring to a boil and cook, stirring occasionally, 2 minutes or until slightly thickened. Pour over steak.
kmorales
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reviews & comments
May 3, 2009
The delicious flavor of the marinade really comes through. The steaks were perfect with the mushroom sauce.