Recipe Rating:
Prep Time: 10 min
Total Time: 24 min
Makes: 4 servings
2 boneless beef strip steaks (8 oz. each)
1/2 tsp. ground black pepper
1/2 cup BULL'S-EYE Steakhouse Barbecue Sauce with A.1., divided
1 medium onion, sliced
1 cup sliced mushrooms
2 Tbsp. butter
1/4 cup bourbon
PREHEAT grill to medium-high heat. Sprinkle steaks evenly with pepper.
GRILL steaks 7 min.; brush with 1/4 cup of the barbecue sauce. Turn steaks and grill an additional 7 min.
MEANWHILE, cook and stir onions and mushrooms in butter in large skillet on medium-high heat 2 to 3 min. or until tender. Add remaining 1/4 cup barbecue sauce and the bourbon. Reduce heat to low; cook an additional 5 min. Serve steaks topped with the barbecue sauce mixture.
KRAFT KITCHENS TIPS
Serving Suggestion
Round out the meal with a tossed green salad and ice-cold glass of fat free milk.
Creative Leftovers
Cover and refrigerate any leftover steak and leftover barbecue sauce mixture. Cut steak into thin slices. Serve in partially split 6-inch Italian rolls. Top with the warmed barbecue sauce mixture.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 290
Total fat 12g
Saturated fat 5g
Cholesterol 65mg
Sodium 450mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 13g
Protein 20g
Vitamin A 4%DV
Vitamin C 2%DV
Calcium 4%DV
Iron 15%DV
