Recipe: Applebee's Bourbon Street Steak

APPLEBEE'S BOURBON STREET STEAK

2 (10 oz each) top sirloin steaks
FOR THE MARINADE:
2 tbsp Worcestershire sauce
2 tbsp soy sauce
4 tsp chili powder
4 tsp minced garlic
1 1/2 tsp meat tenderizer (McCormick is best)
2 tsp paprika
2 tsp ground black pepper
1 tsp ground cayenne pepper
1 tsp onion powder
1/2 tsp ground oregano
2 cups water
FOR THE GARLIC BUTTER:
3 tbsp salted butter
1/8 tsp garlic powder
Pinch salt
ON THE SIDE:
1 tbsp olive oil
1 tbsp salted butter
2 cups thinly sliced white onion (about 1/2 onion)
2 cups sliced white mushrooms
1/8 tsp salt
1/8 tsp ground black pepper

Pound steaks with a kitchen mallet until about 3/4 inch
thick.

Combine all marinade ingredients in a medium bowl. Submerse steaks in marinade, cover and store overnight in the refrigerator.

When your steaks have marinated for 12 to 24 hours, preheat a barbecue grill to medium/high heat. Blot steaks with paper towels to remove excess marinade. Grill the steaks for 3 to 5 minutes per side or until cooked as desired.

To make the garlic butter, melt 3 tbsp butter and combine it with 1/8 tsp garlic powder and a pinch of salt.

Combine 1 tbsp butter and 1 tbsp olive oil in a medium skillet over medium/low heat. When the butter is melted, add 2 cups of sliced onion and saute for 2 to 3 minutes or until onion begins to soften. Add sliced mushrooms, 1/8 tsp salt, and 1/8 tsp black pepper to pan and saute for another 2 to 3 minute or until onions and mushrooms begin to lightly brown.

When the steaks are done, spoon a couple tsp of garlic butter over the top of each steak and serve with mushrooms and onions on the side.

Makes 2 servings.
Source: More Super Secret Restaurant Recipes by Todd Wilbur (Plume, Penguin Group, 2007)