4 Serves
41 Mins
Brush the steaks on both sides with cooking oil and season generously with salt and black pepper. Allow the meat to stand at room temperature for 20 minutes.
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Vitamin E
3 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
43 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
261 mg / 1,250 mgPotassium
853 mg / 4,700 mgSodium
1645 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
111 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a skillet over medium-low heat, cook the bacon and onion until the bacon is crisp, stirring occasionally.
Whisk together the vinaigrette ingredients in a small bowl until smooth. Toss the mushrooms in a medium bowl with a portion of the vinaigrette.
Grill the steaks over direct high heat until cooked to your desired doneness, then remove and let rest for 5 minutes.
Spread the mushrooms in a single layer on the perforated grill pan and grill over direct medium heat until golden brown and tender.
Transfer the mushrooms to the skillet with the bacon and onions, warm over medium heat for 1 minute, then stir in the fresh chives.
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