Instructions: Place steak in nonmetal dish or large resealable food storage plastic bag. Pour wine and salad dressing over steak; turn to coat. Cover dish or seal bag. Refrigerate at least 4 hours or overnight to marinate.

In medium bowl, combine all sauce ingredients; mix well. Cover; refrigerate until serving time.

Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 15 minutes or until desired doneness, turning once.

Spread both sides of bread slices with 1 tablespoons of the butter. To toast, place on grill during last 2 to 4 minutes of cooking time; turn once.

Melt remaining tablespoon butter in small saucepan over medium heat. Add mushrooms; cook 2 to 3 minutes or until lightly browned, stirring frequently.

To serve, spread 1/4 of the sauce on one side of each toasted bread slice; place on serving plates. Cut beef into thin slices diagonally across grain; place over sauce. Top each serving with mushrooms. Sprinkle with parsley.

This recipe yields 4 servings.

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