We find nothing wrong with eating a big ‘ole Leahy’s Angus Beef steak on its own. However, we do know that eating vegetables is healthy, so this recipe helps you eat healthy by putting veggies on top of your steak! Our Grilled Steak and Mushrooms recipe is an easy way to add a little extra flavor to your steak while still prepping everything on the grill. We used the Crazy Fresh Short Cut Steak Topper blend of sliced onions and mushrooms for this recipe because it saves time and the veggies are perfectly cut. You can pick one up at LGCM or you can slice your own onions and mushrooms for this recipe. What do you think of this recipe? Do you have any steak toppers that you like to make on the grill? Login to give this recipe a rating and let us know what you think!
- 2 Leahy’s Angus Beef Steaks (we used NY Strip steaks for the photographs)
- 1 Steak Topper Mushroom & Onion Blend (but you can use any grilling steak)
- Butter (available pre-cut at LGCM or sliced 1 small yellow onion and 8 oz. mushrooms)
- LGCM Ultimate Steak & Roast Rub
Liberally season your steaks with LGCM Ultimate Steak and Roast Rub on both sides. Let sit and come to room temperature for up to 30 minutes.
While steaks are resting, prepare your grill for direct cooking at 400ºF. Put the sliced veggies into the middle of a large piece of aluminum foil. Sprinkle Steak and Roast Rub on top and put a pat of butter in the middle of the veggies. Seal the packet and put on the grill. Grill for approximately 10 minutes, until vegetables are softened and cooked.
Place the steaks on the grill over direct heat and cook for 4-5 minutes per side, flipping only once. Cook to 135ºF internal temperature for medium-rare. Remove from grill and let sit for 5 minutes before serving. This will let the juices in the steak settle for better flavor.
Serve the steak topper mix on top of the steaks along with campfire potatoes and a fresh side salad. Enjoy!