1 1/2 c. red wine
1/2 c. soy sauce
1/4 c. plus 2 tbsp. Worcestershire sauce
1 clove garlic, crushed
1 1/2 tbsp. ground ginger
1/4 tsp. pepper
1 to 1 1/2 lbs. flank steak
8 oz. fresh mushrooms, sliced
1 tbsp. butter, melted

Combine wine, soy sauce, Worcestershire sauce, garlic, ginger, and pepper in a shallow dish, mixing well. Place steak in dish. Cover and refrigerate 8 hours; turn steak occasionally. Remove steak from marinade. Reserve marinade. Grill steak. Baste with marinade.

Saute mushrooms in butter in skillet 5 minutes and 1 cup marinade. Bring to a boil; reduce heat and simmer 5 minutes. Drain. To serve, thinly slice steak diagonally, spoon mushrooms over steak. Makes 3 to 4 servings.