Campground Steak-Out

Janet Groene's Flank Steak Feast
16-ounce flank steak
16-ounce package whole mushrooms
½ cup bottled Italian dressing
1 loaf French bread
Butter or spread
½ cup sour cream
½ cup mayonnaise
2 tablespoons grated Parmesan cheese
4-ounce package blue cheese

Throw the steak and mushrooms in a plastic, zip-top bag with the dressing and marinate in the ice chest or refrigerate overnight, turning occasionally.

1. Drain steak and mushrooms, discard marinade, and grill steak. Grill mushrooms in a grill basket or thread them on skewers to grill until golden brown.
2. Slice and butter the bread and toast it in a nonstick skillet until it’s golden on one side.
3. Mix sour cream, mayo and cheeses. Using two spoons, mound a dollop of cheese spread atop untoasted side of bread. (Save leftover spread to serve on crackers another time.)
4. Slice the steak and arrange on plates with the bread, mushrooms and sliced tomatoes.

See more of Janet's recipes at http://www.CampAndRVCook.blogspot,com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2