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Steak – BBQ with Cherry Peppers and Mushrooms

Yields1 Serving

This recipe for BBQ grass-fed steaks was shared by Bill Carey from Fayston, Vermont. Note to Nancy: where to buy the Tom Perrini or what are alternatives? This could use amounts - i.e: one mushroom per steak, etc. Also you should recommend type of steak to use.

 1 Grass-fed Sirloin steak
 Hot Italian cherry peppers
 Tom Perrini Steak Rub

Cut multiple slits into the steak for stuffing.


Cut the cherry peppers and mushrooms into thin slices (do not remove the seeds from the peppers).


Lightly sauté the peppers and mushrooms in a pan.


Insert the pepper and mushroom mixture into the slits in the steak.


Rub the Tom Perrini on both sides of the steak.


Grill steak on barbecue to 140 degrees F.