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Ingredients
- 2 boneless beef strip steaks (1 lb.)
- 1/2 cup Bull's-Eye Steakhouse Barbecue Sauce, divided in half
- 1 onion, sliced
- 1 cup sliced fresh mushrooms
- 2 Tbsp. butter
- 1/4 cup brandy
Directions
- Preheat barbecue to medium-high heat. Grill steaks 10 min. or until medium rare doneness, turning after 5 min. and brushing with 1/4 cup of the barbecue sauce.
- Cook and stir onions and mushrooms in butter in large skillet on medium-high heat 2 to 3 min. or until vegetables are tender. Stir in remaining 1/4 cup barbecue sauce and the brandy. Reduce heat to low; cook an additional 5 min. or until heated through, stirring occasionally.
- Serve steaks topped with the barbecue sauce mixture.
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