Instructions

In the kitchen:

• Brush the steaks on both sides with oil and season generously on both sides with salt and pepper. Allow the steaks to stand at room temperature for 15-30 minutes before grilling.
• In a frying pan over a medium-low heat on the stove, cook the bacon and onion for 6-8 minutes until the bacon is crisp and the onion is tender, stirring occasionally. Remove from the heat.
• In a small bowl, whisk together the vinegar, mustard and garlic. Gradually whisk in the oil until emulsified and then whisk in the salt and pepper. Put the mushrooms in a bowl, add another 4 tablespoons of the vinaigrette, and mix well. Set aside the remaining vinaigrette.

At the barbecue:

• Prepare the barbecue for direct cooking over high heat (230-290ºC) and medium heat (180-230ºC).
• Brush the cooking grates clean. Pre-heat a perforated grill pan over medium heat. Remove the mushrooms from the marinade and spread in a single layer on the pan. Cook over direct medium heat for 6-8 minutes, with the lid closed, until golden brown and tender, turning once or twice. Don't move the mushrooms until the undersides are nice and brown.
  Brush the cooking grates clean. Pre-heat a perforated grill pan over medium heat. Remove the mushrooms from the marinade and spread in a single layer on the pan. Cook over medium heat for 6-8 minutes, with the lid closed, until golden brown and tender, turning once or twice. Don't move the mushrooms until the undersides are nice and brown.
• Meanwhile, grill the steaks over direct high heat, with the lid closed until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and rest for 3-5 minutes.
  Meanwhile, grill the steaks over high heat, with the lid closed until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and rest for 3-5 minutes.
• Transfer the mushrooms to the pan with the bacon and onions and warm over medium heat on the barbecue for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. If liked, whisk the reserved vinaigrette to recombine and drizzle some over each steak.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.