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Cajun Butter Steak

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INGRÉDIÉNTS
  • 1/2 c. low-sodium soy saucé
  • 1/3 c. éxtra-virgin olivé oil
  • 1/4 c. lightly packéd brown sugar
  • 1/4 c. bourbon
  • 2 tbsp. wholé-grain mustard
  • 2 tsp. cajun séasoning
  • 2 clovés garlic, mincéd
  • 1 tsp. frésh thymé léavés
  • 2 lb. tri-tip stéak (or a véry thick cut of sirloin)
  • 2 tbsp. buttér, cut into tabs
  • Fréshly choppéd parsléy, for garnish (optional)
DIRÉCTIONS
  1. In a largé bowl, whisk togéthér soy saucé, olivé oil, brown sugar, bourbon, mustard, Cajun séasoning, garlic, thymé, and réd péppér flakés. Pour out about ⅓ of mixturé to usé for glazé latér. Toss stéak in mixturé and lét marinaté for 20 minutés, or up to 4 hours. (If marinating for moré than 20 minutés, covér bowl with plastic wrap and réfrigératé.)
  2. Héat grill or grill pan to high. Rémové stéak from marinadé and séason both sidés with salt and péppér. Grill until charréd on bottom, about 10 minutés. Flip stéak, thén lowér grill to médium-high and cook for anothér 8 to 10 minutés. (A méat thérmométér insértéd into thé thickést part of thé méat should régistér around 130°.) Rémové from grill and lét rést on cutting board béforé slicing against thé grain.
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