Double Smoked Berkshire Bacon wrapped Top Sirloin Steaks With Roasted Assorted Mushrooms

(Serves 6)

Ingredients

Top Sirloin Steaks
6 x 240 g (6 oz) pc	Certified Angus Top sirloin steaks
12 slices	Double smoked Berkshire bacon, thinly sliced
To taste	Kosher salt
To taste	McCormick Gourmet Collection™ Black Pepper

Roasted Mushrooms
1 clove	Garlic
30 g (1 oz)	Shallots
60 mL (4 tbsp)	Louianna Estates Olive Oil
1 sprig	Rosemary, fresh, cut in half
2 sprigs	Thyme
400 g (13 oz)	Assorted wild mushrooms
2.5 mL (½ tsp)	Kosher salt
1 mL (¼ tsp)	McCormick Gourmet Collection™ Black Pepper

Method

Preheat a toaster oven to 200ºC (400ºF).
Preheat an indoor grill to 190ºC (375ºF)
Season top sirloin steaks with salt and pepper.
Wrap two slices of bacon around the steaks and secure the ends with toothpicks. Place steaks on the grill and cook 5-7 minutes on each side for medium rare doneness.
While the steaks are cooking, combine garlic, shallots and olive oil in the hand blender cup. Pulse until smooth.
Prepare mushrooms for roasting. In a bowl, place the olive oil mixture, rosemary, thyme and assorted mushrooms, season with salt and pepper. Mix to distribute ingredients, place on a toaster oven tray and roast 10-15 minutes, or until mushrooms are nicely caramelized. Turn mushrooms half way through roasting if necessary.
Rest steaks for 5-7 minutes after removing them from the grill.
To serve, remove thyme and rosemary stems from the mushrooms, place roasted mushrooms on a serving platter and top with grilled steaks.

Use assorted mushrooms such as Portobello, crimini, oyster, shitake, honey or button mushrooms.