Hot and Tangy New York Strip Steaks

By Addie

This was the first recipe I did for my Command of the Grill Week, and let me tell you, it absolutely blew me away. No kidding.

This recipe was the winner at the competition held at Marine Corps Base Camp Lejeune. Captain Eric “Disco” Dominijanni is the Devil Dog responsible for this recipe, and he should be proud.

One thing that you should love about this recipe, is that it is available for free on the winning recipes page (Scroll to the bottom of the page when you get there) at Command of the Grill.

The Recipe itself uses New York Strip Steaks, and has a sauce which starts out as a marinade, then a basting sauce, and finally a dipping sauce. You can see the dipping sauce in the photo, I poured it directly onto the steak for the photo. I didn’t regret that one bit.

The sauce has Cola, Soy Sauce, Teriyaki Sauce, some other spices, and most surprising, a Habanero pepper. If you aren’t familiar with Habaneros, they are extremely spicy, and you should use great care to touch it as little as possible.

The steaks marinade for 4 to 6 hours, and then are removed from the marinade to come to room temperature. The Marinade is then boiled for 10 seconds or so, then split in half. Half of the marinade is used to baste the steaks while they are on the grill.

The second half of the marinade gets boiled down until it is the consistency of a dipping sauce. This sauce, by itself, is worth the purchase price of the book. I’m not joking, the wife and I are planning on making large batches of it, just for the dipping sauce.

I mentioned earlier, this recipe blew me away. It wasn’t too spicy, and the first taste of it, I actually said “Oh my god that’s good!” out loud. Really, I’m not kidding.

Try this recipe.

Ingredients

• Marinade:
• 1 can (12 ounces) cola
• 1/2 cup soy sauce
• 1/2 cup garlic teriyaki sauce
• 1 habanero chile pepper, finely chopped with seeds
• 1 tablespoon grated orange zest
• 1 tablespoon freshly ground ginger
• 1 tablespoon extra virgin olive oil
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon fresh lemon juice
• 1/8 teaspoon kosher salt
• .......................................
• 4 New York strip steaks, about 8 ounces each and 3/4 inch thick
• Extra virgin olive oil

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1. In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.

2. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.

3. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.

4. With the lid closed, grill the steaks over direct high heat (500°F to 550°F) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.