Disco's Hot And Tangy New York Strip Steaks

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (12 ounce) can cola
• 1/2 cup soy sauce
• 1/2 cup garlic teriyaki sauce
• 1 habanero pepper, finely chopped with seeds
• 1 tablespoon grated orange zest
• 1 tablespoon freshly ground gingerroot
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh ground black pepper
• 3/4 teaspoon fresh lemon juice
• 1/8 teaspoon kosher salt
• 4 (8 ounce) new york strip steaks, about 8 ounces each and 3/4 inch thick
• extra virgin olive oil

Recipe

• 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 (500ºf to 550ºf) 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.