Ingredients:
1/2 cup softened butter
1 (3/4 ounce) package dried mushroom gravy mix ( you’ll only need 1/2 the package)
2 cloves garlic, minced
2 teaspoons McCormick’s Montreal Brand steak seasoning
1/2 cup merlot
1/2 cup steak sauce ( I recommend A-1 Steak Sauce)
2 (1 1/2 lb) boneless beef top sirloin steaks
Directions:
In a small mixing bowl, combine butter, garlic and 1/2 package of mushroom gravy mix.
Mix well or put in a food processor and blend until well mixed.
Chill butter in refrigerator while preparing steak.
In a medium mixing bowl combine steak sauce, Merlot, and steak seasoning.
Place steak in a pan and coat with half of mixture.
Use the other half to baste meat with.
There is no marinating time, but while the grill heats and the table gets set, I leave the steaks in the refrigerator for about 30-45 minutes.
Preheat grill and grill steaks about 5 minutes on each side or until desired doneness.
Baste with remaining wine steak sauce mixture.
Cut each steak into 4 serving portions and top each portion with 1 heaping tablespoon of Garlic/Mushroom butter.
Servings: 6-8
Time preparation: 20 min.
Time total: 35 min.