PREP TIME: 15 MINS | TOTAL TIME: 40 MINS | YIELDS: 6 – 8 SERVINGS
This has the most savoury, flavorful sauce ever! Perfect to serve with roasted potato wedges, roasted asparagus, and mushrooms. Supreme!
INGREDIENTS
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1/2 cup low-sodium soy sauce
1/3 cup extra-virgin olive oil
1/4 cup lightly packed brown sugar
1/4 cup bourbon
2 tablespoons whole-grain mustard
2 teaspoons cajun seasoning
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
2 pounds tri-tip steak (or a very thick cut of sirloin)
2 tablespoons butter, cut into tabs
Freshly chopped parsley, for garnish (optional)
How to make Cajun Butter Steak
Step 1: Add the soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and red pepper flakes in a large bowl. Whisk well and reserve about 1/3 of this for later use.
Step 2: Toss the steak in the remaining marinade for at least 20 minutes or up to 4 hours. Cover the bowl with plastic if marinating for more than 20 minutes and refrigerate.
Step 3: Once done marinating, season both sides of the steak with salt and pepper. Place on a heated grill or grill pan and grill on high for about 10 minutes or until charred on the bottom. Turn the steak, adjust the grill to medium-high, and cook for 8 to 10 minutes more. The steak is cook when a meat thermometer inserted in the thickest part of the meat reads around 130 degrees. Once done, remove from the grill and allow the steak to rest on a cutting board before slicing.
Step 4: To make the glaze, add the reserved marinade into a small saucepan. Bring this to a boil over medium-high heat. Adjust the heat to medium and continue to cook until a bit thick. Add the butter and whisk until melted. Once done, remove from the heat.
Step 5: Over the steak, brush the glaze and if using, garnish with parsley.
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/3 cup extra-virgin olive oil
- 1/4 cup lightly packed brown sugar
- 1/4 cup bourbon
- 2 tablespoons whole-grain mustard
- 2 teaspoons cajun seasoning
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 2 pounds tri-tip steak (or a very thick cut of sirloin)
- 2 tablespoons butter, cut into tabs
- Freshly chopped parsley, for garnish (optional)
Instructions
Step 1: Add the soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and red pepper flakes in a large bowl. Whisk well and reserve about 1/3 of this for later use.
Step 2: Toss the steak in the remaining marinade for at least 20 minutes or up to 4 hours. Cover the bowl with plastic if marinating for more than 20 minutes and refrigerate.
Step 3: Once done marinating, season both sides of the steak with salt and pepper. Place on a heated grill or grill pan and grill on high for about 10 minutes or until charred on the bottom. Turn the steak, adjust the grill to medium-high, and cook for 8 to 10 minutes more. The steak is cook when a meat thermometer inserted in the thickest part of the meat reads around 130 degrees. Once done, remove from the grill and allow the steak to rest on a cutting board before slicing.
Step 4: To make the glaze, add the reserved marinade into a small saucepan. Bring this to a boil over medium-high heat. Adjust the heat to medium and continue to cook until a bit thick. Add the butter and whisk until melted. Once done, remove from the heat.
Step 5: Over the steak, brush the glaze and if using, garnish with parsley.
