Hot and Tangy
New York Strip Steaks
Capt. Eric Dominijanni, USMC
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
1. In a medium bowl, mix the marinade ingre-
dients. Place the steaks in a large, resealable
plastic bag, and pour in the marinade. Press
out the air, seal the bag, and turn it several
times to coat the meat. Place the bag in a bowl
and refrigerate for four to six hours, turning 3. Pat the steaks dry with paper towels. Lightly
the bag occasionally. coat the steaks with oil.
2. Let the steaks stand at room temperature for 4. With the lid closed, grill the steaks over di-
20 to 30 minutes before grilling. Remove the rect high heat (500°F to 550°F) until cooked
steaks from the bag and reserve the marinade. to desired doneness, five to seven minutes for
Pour the marinade into a small saucepan, bring medium rare, turning once and basting with a
to a boil, and boil for about 10 seconds. Set little of the boiled marinade. (If flare-ups occur,
aside about half of the marinade for basting move the steaks temporarily over indirect high
the steaks. For the remaining marinade in the heat.) Remove from the grill and let rest for two
saucepan, reduce the heat to a simmer and cook to three minutes. Serve warm with the dipping
until it has reduced to the consistency of a dip- sauce on the side.
ping sauce, 5 to 10 minutes, stirring occasion- Makes four servings
ally. Set aside.
6 2 M I L I T A R Y O F F I C E R M AY 2 0 0 8 PHOTO AND RECIPE: COURTESY WEBER-STEPHEN PRODUCTS CO.
MMay_grilling.indd
62ay_grilling.indd 62 44/8/08 8:25:56 PM/8/08 8:25:56 PM
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