Bbq Steak Recipe
BBQ steak, onions, mushrooms and cheddar
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak & Marinade
Vegetables & Sauté
BBQ Glaze & Finishing
Method
Steak & Marinade
- 1
Prepare the steak
Pat the steak dry with paper towels. Place it on a cutting board and trim any excess fat if desired.
- 2
Make the marinade
In a shallow dish or zip-top bag combine 2 tbs olive oil, soy sauce, Worcestershire sauce, brown sugar, minced garlic, smoked paprika, black pepper and kosher salt. Stir or shake to combine.
- 3
Marinate
Add the steak to the marinade, turning to coat well. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours (bring back to room temperature 30 minutes before cooking).
- 4
Vegetables & Sauté
- 5
- 6
Sauté onions and mushrooms
In a large skillet over medium-high heat add 1 tbs olive oil and 2 tbs butter. When the butter is melted and foaming, add the sliced onion. Cook, stirring occasionally, until translucent and beginning to brown, about 5–7 minutes. Add the sliced mushrooms, sprinkle with 1 tsp salt, 1/2 tsp black pepper and thyme. Continue cooking until mushrooms are browned and onions are caramelized, another 5–7 minutes. Reduce heat to low and keep warm.
BBQ Glaze & Finishing
- 7
Cook the steak
Remove the steak from the marinade and shake off excess. Place on the hot grill or skillet. For medium-rare, cook about 4–5 minutes per side depending on thickness (internal temp 130–135°F / 54–57°C). For medium, cook 5–6 minutes per side (140–145°F / 60–63°C). Avoid pressing the steak so it retains juices.
- 8
Rest & glaze
When steak reaches desired doneness, transfer to a cutting board and tent loosely with foil. Let rest 5–10 minutes. Meanwhile, in a small saucepan over low heat, combine 1/2 cup BBQ sauce and 1 tbs apple cider vinegar, warm until slightly thickened, about 2–3 minutes.
- 9
Slice and finish
Slice the steak thinly against the grain. Brush or drizzle the warmed BBQ glaze over the sliced steak. Mound the sautéed onions and mushrooms alongside or atop the steak. Sprinkle shredded cheddar over the hot steak and vegetables so it melts slightly, or return to the grill/skillet briefly to melt if desired.
- 10