Disco's Hot and Tangy New York Strip Steaks

Disco's Hot and Tangy New York Strip Steaks

8 reviews, 4.2 star(s). 88% would make again

Ready in 45 minutes

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.

"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. "

Ingredients

1 can cola
1/2 cup Soy sauce
1/2 cup garlic teriyaki sauce
1 habanero chile pepper; finely chopped with seeds
1 tablespoon orange zest; grated
1 tablespoon ginger; freshly ground
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Black Pepper; freshly ground
3/4 teaspoon Lemon juice
1/8 teaspoon Kosher salt
4 New York strip steaks
Extra Virgin Olive Oil

Original recipe makes 4

Servings  

Preparation

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.

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Reviews

Add my review

Really loved it
Eagle188 2y ago

Very, very good. Agreed that it isnt too spicy. I left the seeds out though, so maybe that would give it more kick. I will leave them in next time.
chris0110 3y ago

Thought it was just alright, but u only marinated it for 3 hours
Gennnaeden 4y ago

These were not as hot as I thought they would be, but then again I am a bit of a chilihead. Of all the flavors that came though, oddly enough it was the orange I tasted the most. If you are afraid it might be too spicy, they are worth a try. My 9 year old didn''t even complain they were too spicy, and he thinks black pepper is spicy.
scturner97 5y ago

It would be much easier just to use a marinade purchased from the grocery store.
crux1212 8y ago

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 9y ago

Tender and juicy. What's not to love
hanan@home 9y ago

[I posted this recipe.]
catgurrl 9y ago

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