Makes 6 - 8 Prep Time: 15 minutes Total Time: 40 minutes
INGREDIENTS
1/2 c. low-sodium soy sauce
1/3 c. extra-virgin olive oil
1/4 c. lightly packed brown sugar
1/4 c. bourbon
2 tbsp. whole-grain mustard
2 tsp. cajun seasoning
2 cloves garlic, minced
1 tsp. fresh thyme leaves
2 lb. tri-tip steak (or a very thick cut of sirloin)
2 tbsp. butter, cut into tabs
Freshly chopped parsley, for garnish (optional)
DIRECTIONS
In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and red pepper flakes. Pour out about ⅓ of the mixture to use for glaze later. Toss steak in the mixture and let marinate for 20 minutes or up to 4 hours. (If marinating for more than 20 minutes, cover the bowl with plastic wrap and refrigerate.)
Heat grill or grill pan to high. Remove steak from marinade and season both sides with salt and pepper. Grill until charred on the bottom, about 10 minutes. Flip steak, then lower grill to medium-high and cook for another 8 to 10 minutes. (A meat thermometer inserted into the thickest part of the meat should register around 130°.) Remove from grill and let rest on cutting board before slicing against the grain.
Meanwhile, make the glaze: Pour reserved marinade into a small saucepan and bring mixture to boil over medium-high heat. Reduce heat to medium, and cook until mixture has thickened slightly. Whisk in butter until melted. Remove from heat.
Brush glaze over steak and garnish with parsley, if using.
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