MENU DESCRIPTION: “This succulent 10 oz. steak is jazzed up with Cajun spices and served with sautéed
onions, mushrooms, garlic mashed potatoes and garlic toast.” This Cajun-style dish is named after the famous street in the French Quarter in New Orleans. No bourbon is needed to re-create the secret taste of this signature steak entree from America’s largest casual dining chain. Plan to make this dish approximately 24 hours in advance, so the steaks have time to soak up the goodness. This long marinating time will also give the meat tenderizer a chance to do its thing, but don’t go longer than 24 hours, or the protein fibers may become so tender that they turn mushy. I used
McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry’s (Adolph’s) meat tenderizer, uses papain, from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers include a lot of salt, so we won’t need to include salt as part of the marinade formula.

Serves 2.

INGREDIENTS

• 2 (10-ounce) top sirloin steaks

FOR  MARINADE:

• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 4 teaspoons chili powder
• 4 teaspoons minced garlic
• 1 ½ teaspoons meat tenderizer (McCormick is best)
• 2 teaspoons paprika
• 2 teaspoons ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 teaspoon onion powder
• ½ teaspoon ground oregano
• 2 cups water

FOR GARLIC BUTTER:

• 3 tablespoons salted butter
• ⅛ teaspoon garlic powder
• pinch salt

ON THE SIDE:

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 2 cups thinly sliced white onion (about ½ onion)
• 2 cups sliced white mushrooms
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper

INSTRUCTIONS

1. Combine all marinade ingredients in a medium bowl.
2. Pound steaks with a kitchen mallet until about ¾-inch thick.
3. Submerge steaks in marinade, cover, and store overnight in the refrigerator.
4. When the steaks have marinated for approximately 24 hours, preheat a barbecue grill to medium/high heat and grill the steaks for 3 to 5 minutes per side or until cooked as desired.
5. Melt 3 tablespoons butter and combine with ⅛ teaspoon garlic powder and a pinch of salt.
6. Combine 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium/low heat.
7. When the butter is melted, add 2 cups of sliced onion and saute for 2 to 3 minutes or until onion begins to soften.
8. Add sliced mushrooms, ⅛ teaspoon salt, and ⅛ teaspoon black pepper to the pan, and saute for another 2 to 3 minutes or until onion and mushrooms begin to lightly brown.
9. When the steaks are done, spoon a couple teaspoons of garlic butter over the top of each steak and serve with mushrooms and onion on the side.
10. Enjoy hot.