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Disco's Hot and Tangy New York Strip Steaks *

Source of Recipe


From "Command of the Grill: A Salute to Steak"



List of Ingredients



• 1 can (12 ounces) cola
  
• ½ cup soy sauce
  
• ½ cup garlic teriyaki sauce (or regular teriyaki sauce, plus 1 clove crushed garlic)
  
• 1 habanero chile pepper, finely chopped with seeds
  
• 1 Tbsp grated orange zest
  
• 1 Tbsp freshly ground ginger
  
• 1 Tbsp extra-virgin olive oil
  
• 1 tsp freshly ground black pepper
  
• ¾ tsp fresh lemon juice
  
• 1/8 tsp kosher salt
  
• 4 New York strip steaks (about 8 ounces each and 3/4-inch thick)
  
• Extra-virgin olive oil
  






Instructions



1. In a medium bowl, mix the marinade ingredients (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.
   
   
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. With the lid closed, grill the steaks over direct high heat (500° 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.
   
   Serves 4
   
   
   
   -- Captain Eric "Disco" Dominijanni