Marinated Steaks

• 1 lb beef top round steak, cut 3/4 inch thick
• 14 cup sliced green onion
• 1 garlic clove, smashed
• 14 teaspoon pepper
• 12 cup dry sherry
• 1 (10 ounce) can sliced mushrooms, drained
• 1 tablespoon snipped parsley
• 2 teaspoons cornstarch
• 14 teaspoon beef bouillon granules

1. Trim fat from meat.
2. Cut meat into 4 pieces and place in a plastic bag.
3. Set bag in a deep bowl.
4. Add sliced onion, garlic, pepper and sherry to bag.
5. Close bag tightly and turn to coat meat.
6. Marinate in the fridge for 8 to 24 hours, turning bag once or twice.
7. Drain steaks well, reserving marinade.
8. Place on an unheated rack in a broiler pan.
9. Broil 3 inches from heat for 5 minutes.
10. Using tongs, turn steaks, broil 5 to 6 minutes more or till desired doneness.
11. Meanwhile, for sauce, add enough water to reserved marinade to measure 1 cup.
12. In a small saucepan combine marinade, mushrooms, parsley, cornstarch, and bouillon granules.
13. Cook and stir till thickened and bubbly, cook and stir 2 minutes more.
14. Place steaks on a hot platter.
15. Spoon sauce over steaks.

beef, green onion, garlic, pepper, sherry, mushrooms, parsley, cornstarch, beef bouillon granules

Taken from www.food.com/recipe/marinated-steaks-18057 (may not work)