Marinated Chuck Tender Steaks with Bar Americain Steak Sauce

I'll be honest with you...the steak, once again, did not need a sauce at all.  The marinade really made the steaks sweet and savory with just a bit of a kick.  BUT, since we all know my love for sauces, it just seemed unnatural to not make something to go along side this steak.  What better sauce then a sauce made at one of Bobby Flay's restaurant; Bar Americain.  The sauce totally delivers.  It was so good, you know I had to hold myself back from just spooning it into my mouth.  I even dipped my potatoes in it and I'm not ashamed to admit it!  So, yea, once again, I probably enjoyed the sauce so much more then the steak, but honestly, the steak was amazing too!  The combination was pretty dang fantastic if I do say so myself!

I used chuck tender steaks because it was what was on sale at the grocery store, but you could use any cut of steak you choose.  If you use a flank or skirt steak, though, make sure to marinate it for twice as long, if not longer.  You'll get a more tender, flavorful piece of meat when it's all said and done.

Marinated Chuck Tender Steaks
Printable Recipe 
Ingredients:
1/4 cup honey
2 Tablespoons reduced sodium soy sauce
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 - 1 Tablespoon Sriracha hot sauce (depends on how spicy you want it)
2 large garlic cloves, minced
1/4 teaspoon black pepper
1 lbs. chuck tender steaks (or your choice of steak)

Directions:
In a small bowl, combine all the ingredients except the steaks.  Place the steaks in a Ziploc bag and pour marinade over it.  Seal and refrigerate for 2 hours (I actually let mine sit for a little over 3 hours).

Preheat the grill to medium-high.  Place steaks on the grill and grill for 5-10 minutes per side, depending on how done you want it and how thick the steaks are, turning only once.  Remove from grill and let rest for 3-5 minutes before cutting into.  Serve with Bar Americain steak sauce (recipe follows).  Enjoy!

Bar Americain Steak Sauce
Recipe courtesy Bobby Flay, Food Network
Printable Recipe 
Ingredients:
2 Tablespoons Dijon mustard
2 Tablespoons whole-grain mustard (I actually just used coarse ground mustard)
2 Tablespoons molasses 
1 Tablespoons ketchup 
1 Tablespoons honey
3 teaspoons horseradish, drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Directions:

Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.