this one is a must try. made it several times and everyone wants more. its not hot just the right amount of zip.......
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Disco’s Hot and Tangy New York Strip Steaks
from Captain Eric “Disco” Dominijanni
MCB Camp Lejeune
Marinade
1 can (12 ounces) cola yes coca, 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
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.
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Disco’s Hot and Tangy New York Strip Steaks
from Captain Eric “Disco” Dominijanni
MCB Camp Lejeune
Marinade
1 can (12 ounces) cola yes coca, 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
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.
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