Bourbon Steak

Marinade

• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 4 teaspoons chili powder
• 4 teaspoons minced garlic
• 1 1/2 teaspoons meat tenderizer (McCormick is good)
• 2 teaspoons paprika
• 2 teaspoons ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 teaspoon onion powder
• 1/2 teaspoon oregano, ground
• 2 cups water

Garlic Butter

• 3 tablespoons salted butter
• 1/8 teaspoon garlic powder
• 1 pinch salt

On The Side

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 2 cups thinly sliced white onions (about 1/2 onion)
• 2 cups sliced white mushrooms
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions:

1. 1
   Combine all marinade ingredients in a medium bowl.
2. 2
   Pound steaks with a kitchen mallet until about 3/4-inch thick.
3. 3
   Submerge steaks in marinade, cover and store in the refrigerator. This is effectively done in a sealable plastic bag. Marinade 12 to 24 hours.
4. 4
   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.
5. 5
   For the garlic butter: Melt 3 tablespoons butter and combine it with 1/8 teaspoon garlic powder and a pinch of salt; set aside.
6. 6
   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.
7. 7
   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.