Prime Top Sirloin Saloon Steak - cooking recipe

Ingredients

Marinade
2 cups vegetable oil
1 cup olive oil
3/4 cup Bourbon
3/4 cup soy sauce
3/4 cup dry red wine
1/4 cup lemon juice
1/4 cup blackening seasoning
1 ounce garlic, minced
1 tablespoon coarse-grain dijon-style mustard
1 tablespoon Worcestershire sauce
1 tablespoon parsley, chopped
1 1/2 teaspoons dried rosemary leaves, crushed
1 1/2 teaspoons pepper
9 3/4 lbs top sirloin steaks, Boneless (Beef Loin, Top Sirloin Butt Steaks, Center-Cut, Boneless)
Cajun Sauce
1 1/3 cups vermouth
1 cup olive oil
2 tablespoons lemon juice
2 tablespoons lime juice
1 ounce garlic, minced
4 teaspoons soy sauce
1 tablespoon hot pepper sauce
2 teaspoons cajun seasoning
2 teaspoons pepper
Topping
3 lbs mushrooms, sliced 1/4-inch
1/2 cup chives, chopped

Preparation

Combine oils, bourbon, soy sauce, wine, lemon juice, blackened seasoning, garlic, mustard, Worcestershire sauce, parsley, rosemary and pepper in large shallow pan.
Add beef to marinade.
Cover, refrigerate and marinate 4 to 24 hours, turning occasionally.
Remove beef from marinade; discard marinade.
Combine Cajun Sauce ingredients; cover and set aside.
For each serving: Saute 1 steak over medium heat 6 to 8 minutes to desired doneness, turning once.
Plate steak; keep hot.
Add 2 ounces mushrooms and 2 tablespoons Cajun Sauce to pan; cook and stir over medium-high heat 2 minutes until mushrooms are tender.
Top steak with mushroom mixture and sprinkle with 1 teaspoon chives.