Description of this recipe
Sunny’s Grilled Steak Supreme is a culinary masterpiece that elevates the simple grilled steak to a gourmet experience. This recipe features a tender, perfectly grilled London broil, seasoned to perfection and topped with a vibrant, flavorful mixture of bacon, mushrooms, pearl onions, bell peppers, and cherry tomatoes. The combination of smoky, savory, and slightly sweet flavors creates a symphony of taste that will tantalize your taste buds. This steak is not just a meal; it’s an event.
Why you will love this recipe
You’ll adore Sunny’s Grilled Steak Supreme for its incredible depth of flavor and its surprising simplicity. This recipe transforms an everyday cut of meat into something truly special. The medley of toppings adds layers of complexity, making each bite an adventure. It’s perfect for a weekend barbecue, a special occasion dinner, or any time you want to impress your guests (or yourself!). The recipe is also easily customizable – feel free to adjust the toppings to suit your personal preferences.
Ingredients:
For the Steak:
- One 2- to 3-pound London broil, at room temperature
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Olive or canola oil
- 1/4 cup grated Parmesan cheese
For the Topping:
- Olive oil, as needed
- 4 strips bacon, chopped
- 1 pint button mushrooms, sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 cups frozen pearl onions, thawed and drained
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 tablespoon Italian seasoning
- 1 pint cherry tomatoes
- 1/2 teaspoon red chile flakes
- 1/4 cup loosely packed chopped fresh basil
Preparation:
Step 1: Prepare the Grill
Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent the steak from sticking.
Step 2: Season the London Broil
Generously season the London broil with kosher salt and freshly ground black pepper. Drizzle with olive or canola oil, ensuring both sides are coated. This helps the seasoning adhere and promotes even cooking.
Step 3: Grill the Steak
Place the seasoned London broil on the preheated grill. Grill for 5 minutes on one side to achieve a beautiful sear. Flip the steak and cook for another 3–4 minutes, or until it reaches your desired level of doneness. For a rare steak, aim for an internal temperature of 120°F–125°F. Use a meat thermometer to ensure accuracy.
Step 4: Rest the Steak
Remove the grilled steak from the heat and sprinkle with grated Parmesan cheese. Cover it loosely with foil and let it rest for 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Step 5: Prepare the Bacon
In a large pan over medium heat, add 2 tablespoons of olive oil and the chopped bacon. Cook the bacon until it is crispy, approximately 5 minutes. Remove the crispy bacon from the pan and place it on a paper towel-lined plate to drain excess grease. Set aside.
Step 6: Cook the Mushrooms
Add the sliced button mushrooms to the bacon fat remaining in the pan. Cook until the mushrooms are tender, about 3–5 minutes. Season with salt and pepper to taste. Once cooked, transfer the mushrooms to a bowl along with the cooked bacon.
Step 7: Sauté the Pearl Onions
If needed, add more olive oil to the pan. Add the thawed and drained pearl onions and cook until they begin to char and soften, approximately 5–8 minutes. This caramelization adds a wonderful sweetness to the topping. Transfer the pearl onions to the bowl with the bacon and mushrooms.
Step 8: Sauté the Bell Peppers
Add more olive oil to the pan as needed. Add the chopped green and red bell peppers along with the Italian seasoning. Cook for 3–5 minutes, until the peppers are slightly tender but still retain some crispness. Transfer the bell peppers to the bowl with the other cooked ingredients.
Step 9: Burst the Cherry Tomatoes
Add the cherry tomatoes and red chile flakes to the pan. Cook until the tomatoes begin to burst, releasing their juices and creating a light sauce, approximately 5–8 minutes.
Step 10: Combine the Topping
Combine all the cooked toppings in the bowl – bacon, mushrooms, pearl onions, bell peppers, and cherry tomatoes. Toss gently with the chopped fresh basil to combine all the flavors.
Step 11: Slice and Serve
Slice the rested London broil against the grain into thin, even slices. Serve the sliced steak topped generously with the warm vegetable-bacon mixture.
COOKING Rating:
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving Suggestions:
- Serve with a side of roasted potatoes or garlic mashed potatoes.
- Pair with a fresh garden salad or grilled asparagus.
- A crusty bread is perfect for soaking up the delicious juices.
- For a heartier meal, add a side of creamy polenta.
Tips:
- Room Temperature Steak: Allowing the steak to come to room temperature before grilling ensures more even cooking.
- Don’t Overcook: Use a meat thermometer to avoid overcooking the steak. Remember, the internal temperature will rise slightly as the steak rests.
- Resting is Key: Resist the urge to slice the steak immediately after grilling. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Customize the Topping: Feel free to add other vegetables to the topping, such as zucchini, eggplant, or corn.
- Bacon Options: You can use different types of bacon for the topping, such as applewood smoked bacon or turkey bacon.
- Spice Level: Adjust the amount of red chile flakes to control the spiciness of the topping.
- Fresh Herbs: Use fresh herbs for the best flavor in the topping.
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 650-750 per serving
Protein: Approximately 50-60 grams per serving
Sodium: Approximately 500-700 mg per serving
Conclusion
Sunny’s Grilled Steak Supreme is a show-stopping dish that is sure to impress. The combination of perfectly grilled steak and a vibrant, flavorful topping creates a culinary experience that is both satisfying and memorable. Whether you’re grilling for a special occasion or simply want to elevate your weeknight dinner, this recipe is a winner.
Questions and Answers:
Q1: Can I use a different cut of steak for this recipe?
A: Yes, while the recipe calls for London broil, you can substitute it with other cuts such as sirloin, flank steak, or even ribeye. Keep in mind that cooking times may vary depending on the thickness and cut of the steak.
Q2: Can I make the topping ahead of time?
A: Yes, you can prepare the topping ahead of time. Cook all the components as instructed and store them separately in the refrigerator. When ready to serve, combine the toppings and gently reheat them in a pan over medium heat. Add the fresh basil just before serving to preserve its flavor and aroma.
Q3: What if I don’t have pearl onions? Can I use a substitute?
A: Absolutely! If you don’t have pearl onions, you can use chopped yellow or red onions as a substitute. Sauté them until they are softened and slightly caramelized. You can also use frozen onion and pepper mix to save on prep time.
Q4: Can I grill the vegetables instead of sautéing them?
A: Yes, grilling the vegetables is a great option for adding a smoky flavor. Toss the vegetables with olive oil, salt, pepper, and Italian seasoning, and grill them in a grill basket or directly on the grates until they are tender and slightly charred.
Q5: What wine pairings would you recommend for this dish?
A: This dish pairs well with a variety of red wines. A Cabernet Sauvignon or Merlot would complement the richness of the steak and the savory flavors of the topping. A lighter-bodied Pinot Noir could also work well, especially if you prefer a more fruit-forward wine. For a more rustic pairing, try a Chianti Classico.
