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Applebee's Bourbon Street Steak

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This succulent 10 oz steak is jazzed up with Cajun spices and served with sauteed onions and mushrooms.

Rate this recipe 3.8/5 (101 Votes)

Ingredients

  • 2 10oz steaks
  • MARINADE
  • 2 TBSP Worcestershire sauce
  • 2 TBSP Soy sauce
  • 4 TSP Chili powder
  • 1.5 TSP Meat tenderizer
  • 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
  • GARLIC BUTTER
  • 3 TBSP Salted butter
  • 1/8 TSP Garlic powder
  • Pinch of Salt
  • ON THE SIDE
  • 1 TBSP Olive oil
  • 1 TBSP Salted butter
  • 2 Cups thinly sliced onion
  • 2 Cups of thinly sliced mushrooms
  • 1/8 TSP Salt
  • 1/8 TSP Ground black pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Combine all marinade ingredients in a medium bowl.

Step 2

Pound steaks with a kitchen mallet to tenderize.

Step 3

Submerse steaks in marinade, cover and store overnight in the refrigerator.

Step 4

When your steaks have marinaded for approximately 24 hours, pre-heat the barbecue grill to medium/high heat and grill the steaks for 3-5 minutes per side or cooked until desired.

Step 5

Melt 3 TBSP butter and combine with 1/8 TSP Garlic powder and pinch of salt.

Step 6

Combine 1 TBSP butter and 1 TSP olive oil in a medium skillet over medium/low heat. When the butter is melted, add 2 cups onions and saute for 2-3 minutes or until onions begin to soften. Add sliced mushrooms, 1/8 TSP salt and 1/8 TSP pepper to pan, saute for another 2-3 minutes or until onions and mushrooms begin to slightly brown.

Step 7

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

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I have a family of 5 so I double everything.

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Ingredients

  • 1 onion
  • 5 - 6 thick rashers bacon
  • 1/2 lb sausage meat
  • 1/2 cup tomato paste
  • 2 cloves garlic, diced
  • 2 bell peppers, diced
  • Salt
  • 1 cabbage head


Method

  1. Fry the bacon in a skillet, then add onion, and meat.
  2. Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
  3. Boil 1 whole cabbage head in salted water till tender
  4. Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
  5. Serve with any remaining mixture
  6. Enjoy!

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