Bourbon Street Steak

Bourbon Street Steak 2 (10 ounce) top sirloin steaks 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 Combine all marinade ingredients in a medium bowl. Pound steaks with a kitchen mallet until about 3/4-inch thick. Submerge steaks in marinade, cover and store in the refrigerator. This is effectively done in a sealable plastic bag. Marinade 12 to 24 hours. 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. For the garlic butter: Melt 3 tablespoons butter and combine it with 1/8 teaspoon garlic powder and a pinch of salt; set aside. 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. 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.