3/4 cup Renee's Gourmet Sizzlin' Sauces Steakhouse Peppercorn
1/3 cup red wine
1 clove garlic, minced
2 pounds flank steak, 3/4 inch thick
1 tablespoon olive oil
1 bunch leeks, white part only, sliced
3 cups sliced button mushrooms
1 tablespoon tomato paste
Salt and pepper
Preparation Instructions:
1. Combine sauce, wine and garlic. Place flank steak in a shallow dish. Pour marinade over steak, turning to coat. Cover and marinate in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature for 30 minutes before grilling.
2. Preheat grill to medium-high. Remove steak from dish, reserving marinade. Grill steak, with lid closed, for 7 to 8 minutes per side; let rest for 5 minutes.
3. Heat oil in a large skillet set over medium high heat. Add leaks and mushrooms and stir fry for 5 minutes. Add reserved marinade and tomato paste and boil for 2 minutes or until reduced slightly. Season to taste. Slice steak thinly across the grain and serve with mushrooms sauce. Makes 4 to 6 servings.