GMA Recipe: Disco's Hot and Tangy New York Strip Steaks

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Disco's Hot and Tangy New York Strip Steaks
From Capt. Eric "Disco" Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune
Thursday, May 25, 2006

Think you know steak? Well the Marines sure do! U.S. Marines appeared on Good Morning America to present some of their favorite ways to cook a steak during Fleet Week in New York city. This recipe and lots more can be found in the new grilling cookbook, "Command of the Grill: A Salute to Steak" which raises money for charities of wounded or killed Marines and their families. The book features steak recipes for the grill created by active, reserve and famous former U.S. Marines.

Try this steak and buy the cookbook!

Ingredients

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

Directions

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 four hours to six 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 (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.

Makes 4 servings

Recipe ©2006 Weber-Stephen Products Co. from their book, "Command of the Grill. A Salute to Steak" All proceeds from the sale of the book go to charities that support wounded or killed U.S. Marines and their families.