Ingredients
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2
-
-
2
-
2
-
4
-
4
-
1 1/2
-
2
-
2
-
1
-
-
-
-
-
Directions
Bourbon Street Steak,Save yourself 30 bucks from Applebee’s. There’s another similar recipe posted, but does not include the garlic butter or the mushroom and onion side. A message from Todd Wilbur: Menu Description: “This succulent 10 oz. Steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast.” This secret to the taste of this signature steak entre at America’s largest casual chain is found in the blend of flavors in the spicy Cajun marinade. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This 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. 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.” One more thing, Bourbon Street is a name of a street in New Orleans, LA. There is no indication that Applebee’s ever included Bourbon in the original recipe.,Every time my wife and I go to Applebee’s just for their Bourbon Street Steaks. I took this recipe and used it for a couple of Sirloins we picked up from Publix. We Grilled them and made up the Mushrooms and Onions, Baby Reds Potatoes and the Garlic Butter drizzle on top of the steaks just as it is in Applebees. The meal was perfect…NOW here is the REAL Knockout….I did the same thing using Boneless Skinless Chicken Thighs, and another time with Pork Tenderloins…..WOW….both meats marinated fantastically great…and after grilled the tastes were awesome. Just thought I’d share this.
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Steps
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1
Done
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Combine All Marinade Ingredients in a Medium Bowl. |
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2
Done
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Pound Steaks With a Kitchen Mallet Until About 3/4-Inch Thick. |
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3
Done
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Submerge Steaks in Marinade, Cover and Store in the Refrigerator. This Is Effectively Done in a Sealable Plastic Bag. Marinade 12 to 24 Hours. |
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4
Done
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When Your Steaks Have Completed Marinating, 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. |
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5
Done
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For the Garlic Butter: Melt 3 Tablespoons Butter and Combine It With 1/8 Teaspoon Garlic Powder and a Pinch of Salt; Set Aside. |
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6
Done
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For the Side: Combine 1 Tablespoon Butter and 1 Tablespoon Olive Oil in a Medium Skillet Over Medium/Low Heat. When the Butter Is Melted Add the Sliced Onion and Saute For 2 to 3 Minutes or Until Onion Begins to Soften. Add Sliced Mushrooms, Salt and Black Pepper to Pan and Saute For Another 2 to 3 Minute or Until Onions and Mushrooms Begin to Lightly Brown. |
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7
Done
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When the Steaks Are Done, Spoon a Couple Teaspoons of Garlic Butter Over the Top of Each Steak and Serve With Mushrooms and Onions on the Side. |
