Up to 3 days before serving, combine first 7 ingredients in alarge pan. Add steak and turn over to fully coat. Spoon marinade over the steak. Cover and refrigerate, turning steak several times each day. On the day of serving, remove steak from marinade. Grill over VERY HOT charcoals, cooking 5 minutes per side for medium rare. Baste the steak with marinade only when almost done. Locate the grain which runs the length of the steak. Holding a sharp knife at an angle almost horizontal to the cutting board, slice 1/4 inch slices totally on the bias. Slice diagonally through to the bottom. With a basting tube remove the bottom portion of the marinadewhich has separated from the oil. Discard oil. Add mushrooms to marinade and heat until mushrooms are tender.Serve sauce with the steak. Yield: 6 servings. BECKY MCKINNEY (MRS. RICHARD H.) CATHIE MATTHEWS (MRS. BILL) MARINATE 1-3 DAYS From
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 369 (85%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 0mg||0 %|
|Sodium 339.7mg||12 %|
|Potassium 158.7mg||4 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 16.5g|
|Protein 1.9g||3 %|
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Calories per serving: 435
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