Ingredients

For the Steak:

• 3 lbs Tri- Tip Steak
• 1 tablespoon Fresh thyme
• 1 tablespoon Fresh oregano          
• 2 teaspoons Garlic powder
• 2 teaspoons Onion powder
• 2 teaspoons Paprika
• ¼ teaspoon Cayenne
• 3 tablespoon soy sauce
• 5 tablespoon extra virgin olive oil, divided
• 3 tablespoons unsalted butter
• 3 cloves Garlic, minced
• 1 shallot, thinly sliced
• ¼ cup dry red wine
• ¼ cup Bourbon
• ¼ cup low sodium beef broth
• 3 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• ¼ cup heavy cream
• ¼ Red pepper flakes

For the Foie Gras Dirty Rice:

• 4 tablespoons duck fat
• 4 ounces chicken livers, finely chopped
• ½ cup finely chopped onion 
• ½ cup finely chopped green bell pepper 
• ¼ cup finely chopped red bell pepper 
• ¼ cup finely chopped celery
• 3 cloves garlic, minced
• 1½ cups long-grain rice, rinsed to reduce the starch
• 2 teaspoons Tony’s Creole Seasoning
• 2 teaspoons Louisiana Cajun seasoning, preferably low-sodium
• 3 cups chicken broth
• 12 ounces foie gras, chopped
• ½ cup finely chopped dried apricots 
• ¼ cup chopped flat-leaf parsley 
• ½ cup thinly sliced scallions

Directions

For the Steak:

In a large bowl combine thyme, oregano, garlic and onion powder, paprika, cayenne, soy sauce, and 2 tablespoon olive oil. Place steak in bowl and pour approximately ½ of the mixture over steak to marinade, reserving the remaining liquid for later. Cover bowl and refrigerate for 2 to 6 hours. 

Remove steak from marinade and blot off excess marinade. In a large cast iron skillet over medium high heat, melt butter and add the remaining 3 tablespoons olive oil. Once hot, add the steak and brown on both sides, basting steak with butter mixture, about 3 to 5 minutes on each side. Remove browned steak from the pan and set aside.

To the same pan, add garlic and shallots.  Deglaze the pan by whisking in the beef broth and red wine. Carefully whisk in the bourbon and remaining marinade. (bourbon could ignite so be cautious) Simmer for 3 minutes, then add in mustard, brown sugar, and cream. Cook for 2 to 3 minutes to thicken. Sprinkle red pepper flakes in sauce. To serve, slice steaks and pour sauce over sliced steak.

For the Foie Gras Dirty Rice:

In a large saucepan, heat the duck fat over medium heat. Add the chicken livers, onion, green and red bell pepper, celery, and garlic and sauté for 5 to 8 minutes, until the vegetables start to brown. Stir in the rice. Add the Creole seasoning, Cajun seasoning, and chicken broth and stir until combined. Increase the heat to medium-high and bring to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 15 to 18 minutes, until the liquid is fully absorbed. Gently fold in the foie gras and apricots. Remove from heat, cover, and let sit for 10 minutes. Transfer the dirty rice to a serving bowl and garnish with parsley and scallions. Serve with Cajun Steak Diane