- 1 [1 1/2-pound / 680-g] slice top sirloin, approximately 1/2-inch [2.5-cm] thick
- Salt
- 6 slices light rye bread
- Chopped parsley
Red Wine Marinade
- 1/2 cup [125 mL] dry red wine
- 1/2 medium onion, into 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 tablespoons [45 g] butter or margarine
- 3/4 pound [340 g] freshly cleaned mushrooms, sliced
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- Into a blender, mix together all red wine marinade until well blended.
- Cut slice top sirloin into 6 equal-size servings.
- Lay beef slices side-by-side into a shallow glass dish; pour in red wine marinade.
- Cover dish; leave to marinate, refrigerated, for 1 to 2 hours.
- When ready to cook preheat barbecue until charcoals become gray, almost white.
- Reserving marinade, remove beef slices from marinade.
- Barbecue beef slices over hot barbecue rack to desired doneness.
- Lightly sprinkle steaks with salt.
- Keep steaks warm while preparing mushroom sauce.
- To serve, toast rye bread slices; transfer toasts onto individual plates.
- Top each toast with a steak and evenly spoon mushroom sauce over steaks.
- Serve immediately, sprinkled with chopped parsley.
Mushroom Sauce
- Mealt butter or margarine into a frypan.
- Pour in reserved marinade; add mushroom slices.
- Boil over high heat to reduce sauce to desired consistency.
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