|Porterhouse steak/Sirloin steak||1 (1-2 Inches Thick)|
|Mushroom caps||4 Large|
|Tomatoes||4 Medium, halved|
|Grated cheese||2 Tablespoon|
|Bacon slices||4 , cut in half|
|Onions||4 Medium, parboiled|
|Mashed potatoes||1⁄2 Cup (8 tbs)|
Place steak in center of broiler rack 3 inches from heat.
Meanwhile, oil and heat wooden plank or heatproof platter.
When steak is well browned on one side, season with salt, pepper and paprika.
Turn to complete cooking on other side.
While steak is broiling, saute mushroom caps in 2 tablespoons butter until brown.
About 10 minutes before steak is done, transfer it to prepared plank or heatproof platter.
(Steaks cut 1 inch thick require 20 minutes for rare and 25 minutes for medium.
Steaks cut 2 inches thick require 35 minutes for rare and 40 minutes for medium.) Sprinkle tomato halves with cheese and top with bacon slices; arrange around steak alternately with mushroom caps and onions.
Dot onions with 2 tablespoons butter.
Surround plank with a border of mashed potatoes and return to broiler 10 minutes longer or until tomatoes are cooked and potatoes and onions are browned.
Garnish with parsley or watercress and serve immediately.