Black Angus Western T-bone steak

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for smoky marinade : 4 tspn liquid smoke
2 tspn salt
1 clove garlic, pressed
1 dash fresh ground black pepper
2 tspn vegetable oil
½ cup water
¼ tspn onion powder
¼ tspn minced fresh parsley
2 x 16 oz beef T-bone steak
for topping :
2 tbsp butter
2 cups sliced mushrooms
1 tbsp diced roasted red peppers
1 tbsp diced sun-dried tomatoes packed in oil
2 slices bacon, cooked and crumbled
1 pinch chopped fresh parsley
1 pinch dried thyme
¼ tspn salt
½ tspn vinegar

In a medium bowl, combine all ingredients for the smoky marinade. Pour marinade over steaks and place in a large, sealable bag or covered
container. Marinate in refrigerator for at least 4 hours but overnight is recommended.
When ready to grill steaks, preheat barbecue.
While barbecue is heating, prepare sautéed mushroom topping by melting the butter in a large skillet over medium heat.
Add mushrooms, roasted red peppers, and sun-dried tomatoes to the butter. Sauté approximately 5 minutes or until mushrooms begin to brown
along edges.
Add bacon, parsley, thyme, salt, and vinegar to mushrooms and keep warm over low heat until steaks are done.
When grill is hot, cook steaks for 3 to 5 minutes per side or until done to your liking. Salt steaks to taste.
Serve steaks with mushroom topping spooned over the top.
Drizzle a little A1 Steak Sauce over all if desired.