Grilled Steaks with Mushroom Wine Gravy

Now that the weather is getting colder, the indoor grill (George Foreman grill or whatever you call it is getting used again)...

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  teaspoon salt (or to taste)
• 1  teaspoon pepper (or to taste)
• 4  boneless beef  strip steaks, 1 inch thick about 2 lbs
• 1  lb mushroom, quartered
• 2  tablespoons butter
• 1  onion, chopped
• 3⁄4 cup red wine
• 1⁄2 cup beef broth
• 1⁄4 teaspoon thyme
• 1  tablespoon cornstarch
• 2  tablespoons water
• 1⁄4 cup  chopped fresh parsley

Directions

1. Heat indoor (ie George Foreman type) grill.
2. Mix salt and pepper and sprinkle over both sides of the steaks.
3. Grill the steaks to desired doneness, about 4-5 minutes per side.
4. In the meantime, melt the butter in a nonstick pan and add the mushrooms and onions.
5. Cook until tender, 7 minutes or so.
6. Stir in wine, broth, thyme and bring to a boil.
7. Mix the cornstarch and water.
8. Add some of the liquid from the pan and stir to make a thin paste.
9. Mix the paste into the boiling liquid and stir until thickened to desired thickness.
10. Reduce heat to minimum.
11. Before serving, mix in the parsley.
12. To serve pour the mushroom gravy over steaks, good with mashed potatoes.