Black Angus Western T-Bone Steak

2 (16 oz.) beef T-bone steaks
Smoky Marinade
4 teaspoons liquid smoke
2 teaspoons salt
1 clove garlic, pressed
1 dash fresh ground black pepper
2 teaspoons vegetable oil
1/2 cup water
1/4 teaspoon onion powder
1/4 teaspoon minced fresh parsley

Topping
2 tablespoons butter
2 cups sliced mushrooms
1 tablespoon diced roasted red pepper
1 tablespoon diced sun-dried tomato packed in oil
2 slices bacon, cooked and crumbled
1 pinch chopped fresh parsley
1 pinch dried thyme
1/4 teaspoon salt
1/2 teaspoon vinegar

To make marinade and steaks: In a medium bowl, combine all ingredients for the smoky marinade. Pour marinade over steaks and place in a large, resealable bag or covered container. Marinate in refrigerator for at least 4 hours but overnight is recommended. When ready to grill steaks, preheat barbecue.

To make the topping: While barbecue is heating, prepare sauteed 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. Saute 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.

Serves 2