Sunny’s Grilled Steak Supreme
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.
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.