Stuart Anderson's Black Angus Western T-bone By Todd Wilbur

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 teaspoons liquid smoke
• 2 teaspoons salt
• 1 garlic clove, pressed
• 1 dash fresh ground black pepper
• 2 teaspoons vegetable oil
• 1/2 cup water
• 1/4 teaspoon onion powder
• 1/4 teaspoon minced fresh parsley
• 2 (16 ounce) beef t-bone steaks
• 2 tablespoons butter
• 2 cups sliced mushrooms
• 1 tablespoon diced roasted red pepper (canned is fine)
• 1 tablespoon diced sun-dried tomato packed in oil
• 2 slices bacon, cooked and crumbled
• 1 pinch chopped fresh parsley
• 1 pinch dried thyme
• 1/4 teaspoon salt
• 1/2 teaspoon vinegar
• a.1. original sauce (optional)

Recipe

• 1 in a medium bowl, combine all ingredients for the smoky marinade.
• 2 pour marinade over steaks and place in a large, sealable bag or covered container.
• 3 marinate in refrigerator for at least 4 hours but overnight is recommended.
• 4 when ready to grill steaks, preheat barbecue.
• 5 while barbecue is heating, prepare sauteed mushroom topping by melting the butter in a large skillet over medium heat.
• 6 add mushrooms, roasted red peppers, and sun-dried tomatoes to the butter.
• 7 saute approximately 5 minutes or until mushrooms begin to brown along edges.
• 8 add bacon, parsley, thyme, salt, and vinegar to mushrooms and keep warm over low heat until steaks are done.
• 9 when grill is hot, cook steaks for 3 to 5 minutes per side or until done to your liking.
• 10 salt steaks to taste.
• 11 serve steaks with mushroom topping spooned over the top.
• 12 drizzle a little a1 steak sauce over all if you wish.