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Tri-tip steaks with texas toast

Recipe bydormantiffany

2/3 cup bourban
1/3 cup reduced sodium soy sauce
1/4 cup molasses
2 tbsp cider vinegar
2 tsp chili powder
1 1/2 to 2 lb beef tri-tip steaks, cut 1 inch thick
1/2 cup water
1/2 cup ketchup
6 tbsp butter softened
1/4 tsp black pepper
1 tbsp vegtable oil
6 to 8 slices texas toast

1. For marinade, combine bourbon, soy sauce, molasses, vinegar, and chili powder. Remove 1/4 cup for sauce; set aside. Using fork, prick both sides of steak. Place steak in large plastic bag set in deep bowl. Por marinade over steak. Seal; marinate 2 to 3 hrs in refrigerator, turning occasionally.
2. For sauce, in small saucepan combine the 1/4 cup reserved marinade, the watr, ketchup, 2 tbsp of butter, and pepper. Bring to boiling over medium; set aside.
3. Remove steaks from marinade; discard marinade. Brush with oil. Let stand at room temperature 30 mins.
4. For charcoal grill, arrange medium hot coals on one side of grill. Place steaks on rack directly over coals. Cover and grill 4 mins on both sides. Move steaks to unheated side of grill. Cover and grill 12 to 15 mins more (145 degrees for medium rare). Remove; let stand 5 min.
5. Butter bread with remaining 1/4 cup butter; place on hot grill. (for gas grill, preheat grill to medium-high. Adjust for indirect grilling. Cover and grill as above)
6. To serve, reheat sauce. Thinly slice steak an arrange on toast; pass sauce.

Top with pickled jalepeno pepper slices, slivered red onion, and shredded romaine. (optional)



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