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Ingredients
1/2 cup A.1.(r) Mesquite Marinade
1 lb. top sirloin steak
1 loaf French bread, cut into 1-inch-thick slices Butter, softened
1 pkg. (8oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup A.1.(r) Original Sauce
3 Tbsp. KRAFT Prepared Horseradish
2 Tbsp. chopped green onions
Preperation
MIX cream cheese, steak sauce and horseradish until well blended. Stir in green onions;
cover. Refrigerate at least 1 hour or up to 2 days.
POUR marinade over steak in large sealable bag or glass baking dish. Marinate at least 30
minutes in refrigerator. Remove steak from marinade; discard marinade.
GRILL steak over medium heat for 7 to 8 minutes on each side or until cooked through. Cut
steak into bite-sized pieces.
MEANWHILE, spread bread slices with butter. Place on cookie sheet. Bake at 375° until
crisp and golden brown.
PLACE steak on toast slices top with Creamy Horseradish Sauce. Makes about 2 dozen.
Prep: 20 minutes plus marinating
Special Extra: Prepare Creamy Horseradish Sauce as directed. Add 1/4 cup crumbled
ATHENOS(r) Blue Cheese and 1/4 cup BREAKSTONE'S(r) or KNUDSEN(r) Sour Cream.
Wine Suggestion
Redwood Creek Cabernet Sauvignon |
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