I love Sunny’s Grilled Steak Supreme because it’s the ultimate Summer Dinner that wows without the fuss. The seared steak, paired with a medley of earthy mushrooms, sweet onions, fresh peppers, and smoky bacon, creates a perfect balance of textures and tastes. It’s easy to prepare, feeds a crowd, and looks as impressive as it tastes. Whether you’re hosting a summer cookout or craving a hearty meal, this dish brings steakhouse vibes to your table in under an hour.
Ingredients for Sunny’s Grilled Steak Supreme
Here’s what you’ll need to make Sunny’s Grilled Steak Supreme (serves 6-8):
For the Steak:
- 1 (2-3 lb) London broil, at room temperature
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive or canola oil
- ¼ cup grated Parmesan cheese
For the Topping:
- 3 tbsp olive oil, divided
- 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 tbsp Italian seasoning
- 1 pint cherry tomatoes
- ½ tsp red chile flakes
- ¼ cup loosely packed fresh basil, chopped
Ingredient Tips:
- London Broil: A lean, budget-friendly cut; bring to room temperature for even cooking.
- Bacon: Adds smoky crunch; use thick-cut for extra flavor in this Summer Dinner.
- Mushrooms: Button mushrooms are earthy; cremini or shiitake work as substitutes.
- Parmesan: Freshly grated melts best, adding a savory crust to the steak.
- Basil: Fresh basil brightens the topping; don’t skip it for the full effect.
Directions for Sunny’s Grilled Steak Supreme
Preheat the Grill
I preheat my grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Season and Grill the Steak
- I season the 2-3 lb London broil with kosher salt, black pepper, and 2 tbsp olive oil.
- I grill it for 5 minutes on one side, flip, and cook for 3-4 minutes more until it reaches 120°F-125°F for rare or 130°F for medium-rare.
- I sprinkle ¼ cup Parmesan over the steak, cover loosely with foil, and let it rest for 10 minutes.
Cook the Bacon
- In a large skillet over medium heat, I heat 2 tbsp olive oil and cook 4 chopped bacon strips until crispy, about 5 minutes. I remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
Sauté the Mushrooms
- I add 1 pint sliced mushrooms to the bacon fat, cooking until tender, about 3-5 minutes. I season with salt and pepper, then transfer to a bowl with the bacon.
Cook the Onions
- I add 1 tbsp olive oil to the skillet if needed and cook 2 cups pearl onions until charred and soft, about 5-8 minutes. I add them to the bowl.
Sauté the Peppers
- I cook 1 chopped green bell pepper, 1 chopped red bell pepper, and 1 tbsp Italian seasoning in the skillet for 3-5 minutes until slightly tender, then add to the bowl.
Cook the Tomatoes
- I add 1 pint cherry tomatoes and ½ tsp red chile flakes to the skillet, cooking until the tomatoes burst, about 5-8 minutes. I combine all toppings in the bowl and toss with ¼ cup chopped basil.
Slice and Serve Sunny’s Grilled Steak Supreme
I slice the rested steak against the grain and top it with the warm vegetable-bacon mixture, serving it hot for a perfect Summer Dinner.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6-8
Calories: ~385 kcal per serving
Macros per Serving: 10g carbs, 35g protein, 22g fat, 3g fiber
Variations for Sunny’s Grilled Steak Supreme
I love tweaking Sunny’s Grilled Steak Supreme to suit different tastes. Here are some ideas:
- Spicy Kick: Increase red chile flakes to 1 tsp or add diced jalapeño to the topping.
- Cheese Swap: Use crumbled blue cheese instead of Parmesan for a bolder flavor.
- Veggie Twist: Swap pearl onions for shallots or add zucchini for extra freshness.
- Indoor Option: Cook the steak on a cast-iron grill pan if you don’t have a grill.
- Herb Boost: Mix in fresh thyme or oregano with the basil for a more herbaceous Summer Dinner.
Storage and Reheating
I store leftover Sunny’s Grilled Steak Supreme in an airtight container in the fridge for up to 3-4 days, keeping the steak and topping separate if possible to maintain texture. For longer storage, I freeze sliced steak and topping in freezer-safe bags for up to 2 months; thaw overnight in the fridge. To reheat, I warm the steak in a 300°F oven for 10 minutes, covered with foil, and heat the topping in a skillet over medium heat for 5 minutes. The steak is also delicious cold, sliced thin over a salad.
FAQs About Sunny’s Grilled Steak Supreme
Can I use a different cut of beef for Sunny’s Grilled Steak Supreme?
Yes, flank steak or top sirloin works well; adjust cooking time to reach desired doneness.
Can I make this dish indoors?
Absolutely, use a cast-iron grill pan for the steak and follow the same topping steps for a great Summer Dinner.
How do I know when the steak is done?
Use a meat thermometer: 120°F-125°F for rare, 130°F for medium-rare for this Sunny’s Grilled Steak Supreme.
Can I make the topping ahead of time?
Yes, prepare the topping up to a day in advance, refrigerate, and reheat gently before serving.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free; just confirm your bacon and seasonings are gluten-free.
More Dinner Recipe Ideas You’ll Love
- Keto Big Mac Smash Burgers
- Amish Hamburger Steak Bake Recipe
- Turkey Patties: Easy High Protein Meals
Conclusion
Sunny’s Grilled Steak Supreme is a vibrant, flavorful Summer Dinner that brings steakhouse quality to your backyard. I love how the juicy steak and savory vegetable-bacon topping come together for a meal that’s as beautiful as it is delicious. Try this easy recipe, share your creations on social media, and explore more tasty ideas at Food and Tips. It’s sure to become a summer favorite in your kitchen!
Sunny’s Grilled Steak Supreme
Ingredients
For the Steak:
- 1 2-3 lb London broil, at room temperature
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tbsp olive or canola oil
- ¼ cup grated Parmesan cheese
For the Topping:
- 3 tbsp olive oil divided
- 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 tbsp Italian seasoning
- 1 pint cherry tomatoes
- ½ tsp red chile flakes
- ¼ cup loosely packed fresh basil chopped
Ingredient Tips:
- London Broil: A lean budget-friendly cut; bring to room temperature for even cooking.
- Bacon: Adds smoky crunch; use thick-cut for extra flavor in this Summer Dinner.
- Mushrooms: Button mushrooms are earthy; cremini or shiitake work as substitutes.
- Parmesan: Freshly grated melts best adding a savory crust to the steak.
- Basil: Fresh basil brightens the topping; don’t skip it for the full effect.
Instructions
Preheat the Grill
- I preheat my grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Season and Grill the Steak
- I season the 2-3 lb London broil with kosher salt, black pepper, and 2 tbsp olive oil. I grill it for 5 minutes on one side, flip, and cook for 3-4 minutes more until it reaches 120°F-125°F for rare or 130°F for medium-rare. I sprinkle ¼ cup Parmesan over the steak, cover loosely with foil, and let it rest for 10 minutes.
Cook the Bacon
- In a large skillet over medium heat, I heat 2 tbsp olive oil and cook 4 chopped bacon strips until crispy, about 5 minutes. I remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
Sauté the Mushrooms
- I add 1 pint sliced mushrooms to the bacon fat, cooking until tender, about 3-5 minutes. I season with salt and pepper, then transfer to a bowl with the bacon.
Cook the Onions
- I add 1 tbsp olive oil to the skillet if needed and cook 2 cups pearl onions until charred and soft, about 5-8 minutes. I add them to the bowl.
Sauté the Peppers
- I cook 1 chopped green bell pepper, 1 chopped red bell pepper, and 1 tbsp Italian seasoning in the skillet for 3-5 minutes until slightly tender, then add to the bowl.
Cook the Tomatoes
- I add 1 pint cherry tomatoes and ½ tsp red chile flakes to the skillet, cooking until the tomatoes burst, about 5-8 minutes. I combine all toppings in the bowl and toss with ¼ cup chopped basil.
Slice and Serve
- I slice the rested steak against the grain and top it with the warm vegetable-bacon mixture, serving it hot for a perfect Summer Dinner.
Notes
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