Steak Sandwich With Mushroom Sauce

Barbecue.Master's picture

Oct. 20, 2009


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)
Salt 1/2 Teaspoon
Pepper 1/8 Teaspoon
Top sirloin steak 1 1/2 Pound (About 1 Inch Thick)
Butter/Margarine 6 Tablespoon
Mushrooms 1 Pound , sliced
Rye bread slices 6 , buttered
Chopped parsley 1 Tablespoon (For Garnish)


In a blender combine wine, onion, lemon juice, oil, garlic, salt, and pepper.

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.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 3399Calories from Fat 2170

 % Daily Value*

Total Fat 244 g375.4%

Saturated Fat 54 g270%

Trans Fat 0 g


Sodium 2382 mg99.25%

Total Carbohydrates 116 g38.7%

Dietary Fiber 15 g60%

Sugars 19 g

Protein 159 g318%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet