- For Vegetables:
- 2 slices bacon.
- 2 small onions sliced into thick rings
- 8 small carrots cut into sticks.
- 4 small red potatoes cut up.
- 1 small container sliced portabella mushrooms.
- 1/2 cup beef broth.
- 1/4 cup dark beer. (I like Newcastle)
- 1 tbsp brown sugar.
- 1/2 teaspoon dried thyme, crushed.
- 1/4 tsp salt.
- 1/4 tsp black pepper.
- For Garlic:
- 1 or 2 garlic bulbs depending on how much you like garlic.
- 1 tsp dried crushed basil or 3 to 4 tsp fresh basil.
- 1 tsp dried rosemary or 1 tablespoon fresh rosemary
- 2 tbsp olive oil, extra virgin.
- For Steak:
- 1.5 lbs thick sliced top sirloin or your favorite steak.
- Steak seasoning:
- Sea salt.
- Ground black pepper.
- Chili Powder.
<p>The night before:</p>
<p>Season both sides of steak liberally with sea salt, black pepper, chili powder, and coriander. ( I don't measure seasoning, just coat both sides nicely.) Cover with foil and leave in fridge overnight. Remove from fridge early enough to let steak reach close to room temp before grilling.</p>
<p>Cook bacon in skillet and remove. Leave about 1 tbsp of grease in pan. Brown onions 3 minutes on each side and set aside. Add mushrooms and cook for a couple minutes per side until tender and set aside. Add carrots and cook about 5 minutes or until light brown. Remove skillet from heat. Add potatoes, broth, beer, brown sugar, and thyme. Return onions and mushrooms to skillet and bring to boiling. Reduce heat and simmer, covered, for 30 to 35 minutes or until veg are tender.</p>
<p>Prepare grill. I use charcoal and enough to cover the bottom of the grill.</p>
<p>Cut the top off the garlic bulbs.
Fold a large sheet of foil double and place garlic on it.
Season with basil and rosemary and drizzle with olive oil then fold foil over and close folding at top.
Place on grill and cook for about 30 minutes. Put it on early so it is done about 5 or 10 minutes before steak is done so it can cool enough to handle.</p>
<p>Grill steak the way you like it, I like medium, which is probably about 10 minutes per side depending on your grill.</p>
<p>When steak is done slice into serving sizes, squeeze garlic bulbs to release the cloves onto the tops of steaks and mash with fork. Crumble goat cheese over steaks and serve with vegetables.</p>
<p>Goes good with a salad on the side too.</p>
Recipe is courtesy of: Partially from Better homes and Gardens cookbook but changed to reflect my taste.