Congratulations to Heather Smith for Winning the 2009 Cookoff

Grandpa Chuck’s Texas Broil Steak with Red Wine Mushroom and Onion Sauce.

A major national grocery chain featured a "Texas Broil Steak" from Nolan Ryan (one of the greatest baseball pitchers ever) Ranch Beef. This recipe popped into my mind and as the family was coming to visit us to help celebrate our 50th wedding anniversary I cooked it for them. They loved it and were all smiling as they ate it all, it disappeared.

SERVINGS 6
COOK TIME 20 min
PREP TIME 20 min

Ingredients:

1 tbsp FRENCH'S® Classic Worcestershire Sauce

1 tbsp FRENCH'S® Honey Dijon Mustard

6 oz FRENCH'S® French Fried Onions Products

3 lb Texas Broil Steak (London Broil or Beef Shoulder Steak), well trimmed

3 cup red wine (I prefer Merlot plus have more for your dinning guests), divided

3 tsp garlic powder with parsley

1 cup low sodium organic beef broth

16 oz fresh button mushrooms, washed and stems removed

Directions:

Wash the steak in cool water and pat dry. Grab a fork and stab the steak over and over to help tenderize. Combine the wine with the garlic powder with Parsley, salt, pepper, French’s Dijon mustard, and Worcestershire sauce. Whisk together. Place the steak and mushrooms in large seal-able containers. Divide the marinade in half and add to the two containers. Close and marinade for12 to 24 hours. Every few hours turn the steak and mushrooms. Just before it’s time to cook preheat a prepared gas or charcoal grill to a medium-high heat. When the grill is ready add the steak and mushrooms (stem side down).Reserve the marinade. Grill 4-5 minutes and make a quarter turn. Grill another 4-5 minutes and turn them over. Repeat this grilling process or to your personal preferred doneness. When you remove the steak and mushrooms, set the steak aside to rest and slice the mushrooms. While the steak and mushrooms are grilling pour the marinade in a large pan and add the beef broth and place on the stove on medium- high heat and bring to a boil and reduce the heat to low to reduce and thicken. Add the sliced mushrooms and the French’s French Fried Onion Rings. Cross grain slice the steak and place equal portions on 6 serving plates and cover each with the red wind mushroom onion sauce.
Great serving sides are garlic mashed potatoes and fried fresh green beans (that recipe will cost you extra).

French's Cook-Off 2009 Sponsors:

cuisinart