For the Rub:
1 cup packed brown sugar
2 tablespoon salt
2 tablespoon peppercorns, roughly crushed
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 tablespoon paprika
For the Balsamic Glaze:
2 cups balsamic
2 tablespoons honey
1/2 cup packed light brown sugar
For the Vegetables:
1/2 cup olive oil
2 bunches broccoli rabe
Salt and freshly ground black pepper
8 large shiitake mushrooms
2 large red onions, sliced 3/4-inch thick
For the Steaks:
2 large, 2-inch thick rib-eye steaks, bone-in
For the Rub:
Mix all ingredients in a bowl. Set aside.
For the Balsamic Glaze:
In a medium saucepan combine balsamic, honey and light brown sugar and simmer until reduced to a syrup. Reserve for plating.
For the Vegetables:
Preheat grill to medium-high.
Mix olive oil, rabe and salt and pepper in a bowl. Season mushrooms and onions with salt and pepper. Place vegetables on the grill and cook until tender. Place onto a service platter.
For the Steaks:
Rub steaks on both sides with a light coating of the rub. Place on grill, cook to desired doneness and serve on top of vegetables. Top with balsamic glaze, onions and serve immediately.
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
