300x600
Ingredients
·
2 Tbl. butter
·
1 Tbl. salad oil such
as canola
·
2 cloves garlic,
finely minced
·
2/3 cup dark brown
sugar, packed
·
1/3 cup aged balsamic
vinegar (*aged will be sweeter)
·
2 Tbl. worcestershire
sauce
·
1 tsp. coarse ground
black pepper
·
1/2 tsp. kosher salt
·
1/2 tsp. sriracha
sauce
·
1/8 tsp. cajun
seasoning such as Slap Ya Mama
·
1/8 tsp. cayenne
·
two thick-cut New York
Strip steaks, (beef tenderloins or other tender cuts would work well, too)
Instructions
· In small sauté pan, melt butter and oil over
medium heat. Add garlic and sauté 1 minute.
· Remove pan from heat, add rest of ingredients
and stir until brown sugar has melted. Let cool completely.
· Pour into a ziplock baggie. Close baggie and
chill. Add steaks and squish around so that the marinade sauce is coating both
well on both sides. Seal baggie closed well, removing air in bag, and pop into
the fridge to marinate for at least 2 hours or overnight making sure steaks are
not stacked. Turn bag now and then to evenly marinate steaks.
· For rare to medium-rare steaks, heat grill to
HIGH, place steaks onto HOT, oiled grates, and grill each side 4 - 6 minutes
depending on thickness of steaks with lid OPEN. (*Ours were barely one
inch thick and medium-rare after just 5 minutes. So watch carefully).
· Let rest at least 5 minutes before cutting to
let the juices settle.
· Really nice served with
a simple baked potato, grilled asparagus, and a tossed garden salad with one of
my homemade salad dressings! Enjoy!
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