Recipe Of The Day: Disco's Hot and Tangy New York Strip Steaks

[RD Cook]

Disco's Hot and Tangy New York Strip Steaks

 <h3><A href="http://www.bigoven.com/161162-Disco's-Hot-and-Tangy-New-York-Strip-Steaks-recipe.html" target="_blank">Disco's Hot and Tangy New York Strip Steaks recipe</A></h3><a href="http://www.bigoven.com/161162-Disco's-Hot-and-Tangy-New-York-Strip-Steaks-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Disco's Hot and Tangy New York Strip Steaks" src="http://www.bigoven.com/pics/280506012702.jpg" /></a><BR/>4 Servings
Steak
American<BR/>Summer   Marinade   Grill   Spicy   Main Dish   Savory   American   Steak   Dinner  

1 can cola
1/2 cup <a href="http://www.bigoven.com/whatis.aspx?id=Soy%20Sauce" class="deflink">soy sauce</a>
1/2 cup <a href="http://www.bigoven.com/whatis.aspx?id=Garlic" class="deflink">garlic</a> teriyaki sauce
1  habanero chile <a href="http://www.bigoven.com/whatis.aspx?id=Pepper" class="deflink">pepper</a>, finely chopped with seeds
1 tablespoon grated <a href="http://www.bigoven.com/whatis.aspx?id=Orange" class="deflink">orange</a> zest
1 tablespoon freshly ground <a href="http://www.bigoven.com/whatis.aspx?id=Ginger" class="deflink">ginger</a>
1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Extra%20Virgin%20Olive%20Oil" class="deflink">extra virgin olive oil</a>
1 teaspoon freshly ground black <a href="http://www.bigoven.com/whatis.aspx?id=Pepper" class="deflink">pepper</a>
3/4 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Lemon" class="deflink">lemon</a> juice
1/8 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Kosher%20Salt" class="deflink">kosher salt</a>
4  New York strip <a href="http://www.bigoven.com/whatis.aspx?id=steak" class="deflink">steak</a>s
  <a href="http://www.bigoven.com/whatis.aspx?id=Extra%20Virgin%20Olive%20Oil" class="deflink">Extra virgin olive oil</a>


In a medium bowl, mix everything except for the steaks and olive oil. 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 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.

This You are not allowed to view links. Register or Login was posted via You are not allowed to view links. Register or Login to the <a href="You are not allowed to view links. Register or Login"/>BigOven Social Network about Food</a> with 160,000+ recipes.