Smoky New York Steaks with Mushrooms Bacon and Green Onions

Cocoa-Rubbed-Steaks

Photography by: Savannah Wishart Photography

 

Serves 4

I could eat a steak pretty much every night of the week. But then I mades these, and, well…now I could eat them twice a day!  Any self respecting steak wouldn’t be caught dead without this flavorful rub and delectable mushroom and bacon topping. The rub portion makes twice what you need, but I did that so you’d have extra to store for your next steak adventure Trust me – in a week, or a day, or a few hours – you’re going to want another round of these bad boys!

Steak

4 New York Steaks (about 1-1/2” thick)

Rub

1-1/2 TBSP unsweetened cocoa powder
1 tsp granulated onion
1 TBSP paprika
1 tsp smoked paprika
1/2 tsp allspice
pinch cayenne
1-1/2 tsp sea salt
1/2 tsp freshly ground black pepper
(optional 1 TBSP coconut sugar)

Topping

6 slices bacon, diced
1-1/2 C sliced button mushrooms
2 green onions, sliced

  1. In a small bowl, mix together rub ingredients to combine. Sprinkle about 1 tsp of the rub mixture evenly on each side of all the steaks, rubbing it in with your fingers. Set steaks aside. Place any remaining rub in an airtight container and store until you make these again. Which, they’re so good, will probably be tomorrow. Your welcome!
  2. Heat the grill to medium-high heat. Grill steaks until cooked to medium, about 7 minutes per side. Remove from heat, place on a rimmed baking sheet or platter, cover and let rest for 10 minutes.
  3. Meanwhile, make the topping. Cook the bacon in a large skillet over medium heat, stirring occasionally until crisp, about 5 minutes. Remove to a plate and set aside.
  4. In the same skillet add the sliced mushrooms. Cook, stirring occasionally until browned and soft, about 5 minutes. Add bacon back to pan. Add sliced green onions to pan and stir to combine. Remove from heat.
  5. To serve, place a steak on each plate and spoon the bacon topping evenly over each steak. Enjoy!

Recipe Option #2

  1. Omit the rub ingredients and simply use a generous sprinkle of sea salt and freshly ground black pepper.
  2. For the topping: Omit the green onions and use 2 TBSP diced shallots instead. Add 1/4 C chopped sundried tomatoes and 1 TBSP balsamic vinegar. Follow direction #3, then add the mushrooms and shallot to the pan, cooking until softened. Add balsamic vinegar and sundered tomatoes and stir to combine. Remove from heat and top steaks.
Smoky New York Steaks with Mushrooms Bacon and Green Onions
Serves 4
I could eat a steak pretty much every night of the week. But then I mades these, and, well…now I could eat them twice a day! Any self respecting steak wouldn’t be caught dead without this flavorful rub and delectable mushroom and bacon topping. The rub portion makes twice what you need, but I did that so you’d have extra to store for your next steak adventure Trust me - in a week, or a day, or a few hours - you’re going to want another round of these bad boys!
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Steak
  1. 4 New York Steaks (about 1-1/2” thick)
Rub
  1. 1-1/2 TBSP unsweetened cocoa powder
  2. 1 tsp granulated onion
  3. 1 TBSP paprika
  4. 1 tsp smoked paprika
  5. 1/2 tsp allspice
  6. pinch cayenne
  7. 1-1/2 tsp sea salt
  8. 1/2 tsp freshly ground black pepper
  9. (optional 1 TBSP coconut sugar)
Topping
  1. 6 slices bacon, diced
  2. 1-1/2 C sliced button mushrooms
  3. 2 green onions, sliced
Instructions
  1. In a small bowl, mix together rub ingredients to combine. Sprinkle about 1 tsp of the rub mixture evenly on each side of all the steaks, rubbing it in with your fingers. Set steaks aside. Place any remaining rub in an airtight container and store until you make these again. Which, they’re so good, will probably be tomorrow. Your welcome!
  2. Heat the grill to medium-high heat. Grill steaks until cooked to medium, about 7 minutes per side. Remove from heat, place on a rimmed baking sheet or platter, cover and let rest for 10 minutes.
  3. Meanwhile, make the topping. Cook the bacon in a large skillet over medium heat, stirring occasionally until crisp, about 5 minutes. Remove to a plate and set aside.
  4. In the same skillet add the sliced mushrooms. Cook, stirring occasionally until browned and soft, about 5 minutes. Add bacon back to pan. Add sliced green onions to pan and stir to combine. Remove from heat.
  5. To serve, place a steak on each plate and spoon the bacon topping evenly over each steak. Enjoy!
Recipe Option #2
  1. Omit the rub ingredients and simply use a generous sprinkle of sea salt and freshly ground black pepper.
  2. For the topping: Omit the green onions and use 2 TBSP diced shallots instead. Add 1/4 C chopped sundried tomatoes and 1 TBSP balsamic vinegar. Follow direction #3, then add the mushrooms and shallot to the pan, cooking until softened. Add balsamic vinegar and sundered tomatoes and stir to combine. Remove from heat and top steaks.
The Healthy GF Life http://thehealthygflife.com/

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