Discover Grilled Entrecote Steak, complete with bacon, mushrooms and onions. Our Grilled Entrecote Steak is best with a rib-eye or Delmonico steak.
What You Need
Original recipe yields 4 servings
3 Tbsp. KRAFT Zesty Italian Dressing
3 Tbsp. lite soy sauce
1 boneless beef rib-eye steak (1 lb.)
4 slices OSCAR MAYER Bacon, cut into 1/4-inch-thick slices
1/2 lb. button mushrooms, quartered
1 small onion, sliced
1 Tbsp. LEA & PERRINS Worcestershire Sauce
Add To Shopping List
Let's Make It
Mix dressing and soy sauce until blended; pour over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
Meanwhile, cook and stir bacon in medium skillet on medium heat until crisp. Add mushrooms and onions; cook 10 min. or until tender, stirring frequently. Remove from heat; stir in Worcestershire sauce. Cover to keep warm.
Heat grill to medium heat. Remove steak from marinade; discard marinade. Pat steak dry with paper towels.
Grill steak 5 to 6 min. on each side or until medium doneness (160°F). Remove steak from grill. Let stand 3 min. before cutting across the grain into thin slices. Serve topped with mushroom mixture.
"Entrecote" is a French term used to describe any one of a number of different cuts of beef, but most frequently refers to a rib-eye or Delmonico steak.
Throw some cut-up fresh vegetables to cook on the grill to serve as a sensible side with the grilled steak.
The steak can be marinated up to 4 hours before grilling as directed.
Prepare using your grill pan instead of the outdoor grill.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 1g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.