Disco's Hot and Tangy New York Strip Steaks
from Captain Eric "Disco" Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune. Also seen on Throwdown with Bobby Flay. You can use a different pepper and remove the seeds if you want less heat. Prep time does not include 4-6 hours for marinading.
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INGREDIENTS
Nutritionmarinade
- 1(12 ounce) can cola
- 1⁄2cup soy sauce
- 1⁄2cup garlic teriyaki sauce
- 1
- 1tablespoon grated orange zest
- 1tablespoon freshly ground gingerroot
- 1tablespoon extra virgin olive oil
- 1teaspoon fresh ground black pepper
- 3⁄4teaspoon fresh lemon juice
- 1⁄8teaspoon kosher salt
- 4(8 ounce) New York strip steaks, about 8 ounces each and 3/4 inch thick
DIRECTIONS
- 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.
- 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.
- Pat the steaks dry with paper towels. Lightly coat the steaks with oil.
- With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) 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.