3 Tbsp McCormick Montreal steak seasoning. 1/4 cup soy sauce. 1/4 cup of oil, I prefer olive or canola oil. 1/3 cup balsamic vinegar. 1/2 tablespoon full flavor molasses or dark. 1/4 cup of water. 1 tablespoon hickory smoke optional. And a grill!!
Marinate the steaks:
Add all the above ingredients to a 1 gallon freezer bag or bowl shake it up and press into steaks. Let marinate at least an hour in the fridge (over night if desired). Reserve the marinade for the sides.
I know most people say to let it come to room temperature before cooking but I prefer to cook it on the a hot grill right out of the fridge so I get a nice pink medium rare center.
Lets get to cookin.
Fire up the grill nice and hot. If you’re using charcoal wait until the ashes are gray and that there is a flame still burning. If using gas leave the lid open on high heat. Cook medium thick steaks 5 minutes each side and check. To me there is nothing worse than overcooked steak you can always throw it back on the grill for a minute or two. Take it out when it’s a little pinker than you think you want. You’re gonna let it set for about 5 to 10 minutes before you serve. This allows the steak to cook on its own and all those wonderful flavors to settle in. Edit
Fresh asparagus 1/2 lb. Box of 4 cheese mashed potatoes or garlic and herb or whatever you desire. 1/2 cup buttermilk. About 1/2 lb of button mushrooms.
Yes you heard it right. A box of mashed potatoes! We are gonna spice these up a bit with some tricks.
Cookin the sides
Asparagus / Mushrooms: Throw the asparagus (slice off the lower tips) and sliced mushrooms on a grills side burner or stove top in a cast iron or large skillet with about 1 tbsp olive oil. Toss in the reserved marinade and sautée on med high until a nice golden brown. (About 8 min while the steaks are cooking)
Mashed potatoes: Prepare per the box but instead of using milk, use butter milk. Trust me this turns ordinary box potatoes into amazing mashed potatoes. Salt and pepper as desired.