Beef
Marinated Flank Steak Serves 3 to 4 1½ pound flank steak 1½ cups red wine ½ cup soy sauce (low salt) ¼ cup Worcestershire sauce 2 cloves garlic, chopped 2 quarter-sized pieces of ginger, minced 1 bay leaf dash of freshly ground pepper ½ pound sliced mushrooms 2 tablespoons butter
Prepare charcoal or gas grill. Combine wine, soy sauce, Worcestershire, garlic, ginger, bay leaf, and dash of pepper in large Zip-Lock bag; add flank steak and marinate a minimum of 6 hours. Turn occasionally. Remove steak from marinade, reserving the marinade for basting and cooking the sauce. Grill steak about 5 inches from hot coals for 3 to 5 minutes on each side. Baste occasionally with marinade. While meat is cooking, melt butter in skillet and sauté mushrooms for about 5 minutes. Add a cup of the reserved marinade. Bring to a boil. Reduce heat to simmer and cook for 5 minutes. Drain mushrooms and discard marinade. Slice steak diagonally across grain into ½-inch slices. Place neatly on platter. Spread the mushrooms over the top. Gail Hobgood
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