(In the event that you need it to marinate for longer than 20 minutes, at that point spread the bowl with cling wrap and spot it in the refrigerator.)
Warmth flame broil or barbecue dish to high temperature. Draw out the steak from marinade and apply season on the two sides with sufficient salt and pepper.
Flame broil the steak until roasted on the base, should take around 10 minutes. Flip the steak, at that point lower flame broil temperature to medium-high and barbecue for another 8 to 10 minutes.
In the interim, influence the coating: To empty the held marinade into a little pan and let the blend bubble over medium-high warmth.
- 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 mixture to use for glaze later. Toss steak in mixture and let marinate for 20 minutes, or up to 4 hours. (If marinating for more than 20 minutes, cover 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 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.
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