Ingredients for Disco's Hot And Tangy New York Strip Steaks
- Cola
- 1/2 cup soy sauce
- Teriyaki Sauce
- Habanero Pepper
- Orange Zest
- Gingerroot
- Extra Virgin Olive Oil
- Fresh Ground Black Pepper
- Fresh Lemon Juice
- Kosher Salt
- 2 (8-ounce) New York strip steaks, about 1-inch thick
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How to Make Disco's Hot And Tangy New York Strip Steaks
- In a medium bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, garlic powder, onion powder, paprika, cayenne pepper, and black pepper.
- Place steaks in a large resealable plastic bag. Pour marinade over steaks.
- Seal bag, pressing out excess air. Turn bag several times to ensure steaks are fully coated.
- Refrigerate for 4-6 hours, turning occasionally.
- 20-30 minutes before grilling, remove steaks from refrigerator and let them come to room temperature.
- Remove steaks from bag, reserving the marinade.
- Pour reserved marinade into a small saucepan. Bring to a boil, then boil for 10 seconds.
- Set aside about 1/2 of the boiled marinade for basting.
- Reduce heat to low and simmer the remaining marinade until it thickens into a dipping sauce consistency (5-10 minutes), stirring occasionally.
- Set aside dipping sauce.
- Pat steaks dry with paper towels.
- Lightly coat steaks with olive oil.
- Preheat grill to high heat. Grill steaks with the lid closed for 5-7 minutes per side for medium-rare, basting occasionally with the reserved boiled marinade. Adjust grilling time depending on desired doneness.
- Remove from grill and let rest for 2-3 minutes before serving.
- Serve immediately with the dipping sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
148 g
Sugar
55g
Fat
73g
Carbs
5g
