Disco's Hot and Tangy New York Strip Steaks

4 Servings
75% would make this recipe for Disco's Hot and Tangy New York Strip Steaks again.

A spicy cook-off winner from Captain Eric "Disco" Dominijanni. The heat of the habanero is most noticeable in the dipping sauce, so be sure to reserve the marinade.

4 : 00

20 : 00

Log in (free) to see larger recipe photos!

14 chefs marked this Disco's Hot and Tangy New York Strip Steaks recipe as Favorite
Recipe look good to you?

Disco's Hot and Tangy New York Strip Steaks Ingredients

1 can cola	1 tablespoon extra virgin olive oil
1/2 cup soy sauce	1 teaspoon freshly ground black pepper
1/2 cup garlic teriyaki sauce	3/4 teaspoon lemon juice
1 habanero chile pepper, finely chopped with seeds	1/8 teaspoon kosher salt
1 tablespoon grated orange zest	4 New York strip steaks
1 tablespoon freshly ground ginger	Extra virgin olive oil

Instructions for Disco's Hot and Tangy New York Strip Steaks

In a medium bowl, mix 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.

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 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.

Main Ingredient: SteakCuisine: American

Ingredient Insight - look inside this recipe

Extra Virgin Olive Oil

Garlic

Ginger

Kosher Salt

Lemon

Orange

Soy Sauce

Steak

Summer Marinade Grill Spicy Main Dish Savory American Steak Dinner

for flavor and categorization

This recipe appears on the following menus:

Hot and Spicy Favorites

by catgurrl

It would be much easier just to use a marinade purchased from the grocery store.

crux1212
on Oct 28 2007 4:25PM

These steaks were incredible! I substituted top sirloin for the NY strips steaks. I marinated them for 24 hours. They were like butter. The sweetness is great with just enough heat from the pepper. Excellent recipe.

jrock4069
on Jan 12 2007 7:13AM

Tender and juicy. What's not to love