For the Grill: Garlic Marinated Steaks

GARLIC MARINATED STEAKS WITH SAVORY MUSHROOM SAUCE

Serves 4 - 6

Ingredients

1/2 cup dry red wine
1/3 cup Lea & Perrins Worcestershire Sauce
1/4 cup PLUS 1 Tbsp. olive or vegetable oil
2 large cloves garlic, chopped
1-1/2 to 2 lbs. boneless beef top loin or flank steak*
1 medium onion, thinly sliced
1 can (14-1/2 oz.) beef broth
1 Tbsp. cornstarch
1 can (3 to 4 oz.) sliced or whole mushrooms, drained


Method

For marinade, in small bowl combine red wine, Lea & Perrins Worcestershire Sauce, 1/4 cup 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 1 tablespoon 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.