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"Steakhouse Peppercorn Flank Steak"

Recipe Source: June 2002 Issue of Homemaker's Magazine Beef & Veal Barbecue Recipes Recipe File Serving Size: Makes 4 to 6 servings Have this recipe emailed to you!

Amount Ingredient 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.

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