Bourbon Street Steak

Bourbon Street Steak
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable
plastic storage bag; mix well. Add the steaks; cover (or seal) and
refrigerate for 2 hours, or overnight. Preheat the grill to medium−high
heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling.

T-Bone Steak with Bacon-Mushroom Sauce

T-Bone Steak with Bacon-Mushroom Sauce
5 slices of Bacon cut into ¼ inch pieces
1 pkg. (8 oz.) fresh mushroom, sliced
¼ cup A.1. Steak sauce
¼ cup water
1 tsp. brown sugar
2 beef T-bone steaks

COOK bacon in large skillets on medium heat until crisp. Remove bacon from skillet, reserving 2 Tbsp. of the drippings in skillet. Place bacon on paper towel to drain.

ADD mushrooms to drippings in skillet; cook 5 minutes or until tender, stirring occasionally. Add bacon, steak sauce, water, and sugar; mix well. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Cover to keep warm.

GRILL or broil steaks. Serve with mushroom sauce.

Steak Fajitas

Steak Fajitas
Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoons minced garlic
1 teaspoon ground ginger
1 cup water
In an appropriate size dish, place a:
2 lb. sirloin or flank steak
Pour sauce (reserve 1/4 cup) over steak.
Cover, and allow to marinate overnight.
Drain meat and slice into thin strips. Heat skillet over medium high.
Add drained meat and:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced
Stir−fry just until meat is done, adding reserved
marinade as needed to prevent sticking.
Serve with warmed flour tortillas.