2 boneless beef strip steak s (1 lb.), 1/2 inch thick
1/2 tsp. ground black pepper
2 Tbsp. butter
1 onion, sliced
1 cup sliced fresh mushrooms
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Please use alcohol responsibly.
Let's Make It
Heat grill to medium heat.
Reserve 1/4 cup barbecue sauce for later use. Sprinkle both sides of steaks with pepper.
Grill steaks 14 min. or until done (160ºF), brushing with remaining barbecue sauce and turning after 7 min.
Meanwhile, melt butter in large skillet on medium heat. Add vegetables; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently. Stir in reserved barbecue sauce; simmer on medium-low heat 5 min. or until vegetables are tender, stirring occasionally.
Cut steaks in half. Serve topped with vegetable mixture.
Round out the meal with a tossed green salad and ice-cold glass of fat-free milk.
Have any leftovers? Cool any leftover grilled steak and sauce, then refrigerate up to 2 days. When ready to serve, cut the steak across the grain into thin slices. Serve in partially split 6-inch Italian rolls. Top with the warmed remaining barbecue sauce mixture.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 topped steak half each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.