- 1 1/2 pounds [680 g] top sirloin, cut about 1/2 inch [1 cm] thick
- Red wine marinade
- Salt
- 6 slices light rye bread
- Chopped parsley
Red Wine Marinade
- 1/2 cup [125 mL] dry red wine
- 1/2 medium onion, cut in chunks
- 2 tablespoons [30 mL] lemon juice
- 1/4 cup [60 mL] olive oil
- 1 clove garlic, sliced
- 1/2 teaspoon [2.5 mL] salt
- Dash pepper
Mushroom Sauce
- 3/4 pound [340 g] mushrooms, sliced
- 3 tablespoons [45 mL] butter or margarine
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- Cut sirloin into 6 equal-size servings.
- Transfer meat into a bowl; cover with red wine marinade.
- Cover and refrigerate for 1 to 2 hours.
- Drain meat, reserving marinade.
- Barbecue quickly to desired doneness; sprinkle lightly with salt.
- Keep steak warm; prepare sauce.
- When sauce is ready, toast bread.
- Arrange meat on toasts; spoon mushroom sauce over each sandwich.
- Sprinkle with chopped parsley to garnish.
Red Wine Marinade
- Place red wine, onion, lemon juice, olive oil, garlic, salt and pepper in blender container.
- Whirl until ingredients are well blended.
Mushroom Sauce
- Saute mushrooms in hot butter or margarine.
- Pour reserved marinade into pan with mushrooms; cook quickly until reduced to sauce consistency.
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