Recipe Background
When you walk those NYC streets, it's all about rocking an outfit that's uniquely you. Whether it's sequins, feathers, or something more classic, it's all welcomed there, which is so cool and freeing. That's what inspired us to create this neat spin on what we call the Barbequed New York Strip. The base is a juicy, traditional steak that we'll always be obsessed with. But then, we added a reinvented savory sauce for it to marinate in that really makes this dish turn heads (and satisfy taste buds). Grilled to perfection, you'll always be impressed by this Barbequed New York Strip when it struts its stuff onto your plate! Get ready to be inspired!
When you walk those NYC streets, it's all about rocking an outfit that's uniquely you. Whether it's sequins, feathers, or something more classic, it's all welcomed there, which is so cool and freeing. That's what inspired us to create this neat spin on what we call the Barbequed New York Strip. The base is a juicy, traditional steak that we'll always be obsessed with. But then, we added a reinvented savory sauce for it to marinate in that really makes this dish turn heads (and satisfy taste buds). Grilled to perfection, you'll always be impressed by this Barbequed New York Strip when it struts its stuff onto your plate! Get ready to be inspired!
Ingredients
- 4 (6-ounce) New York strip steaks
- 1/2 cup extra-virgin olive oil plus more, to taste, for greasing the grill grates
- 1/2 cup Worcestershire sauce
- 1/4 cup steak seasoning
- 4 tablespoons garlic minced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon Italian seasoning
- mixed green salad optional, to taste, for serving
Directions
- Use a fork to pierce the steaks on all sides.
- In a bowl, add 1/2 cup of the oil, the Worcestershire sauce, the steak seasoning, the garlic, the red wine vinegar, the basil, and the Italian seasoning and whisk to combine.
- Pour the marinade mixture into a resealable plastic bag and add the pierced steaks. Make sure they are covered in the marinade, squeeze out the excess air, then seal the bag.
- Let the steaks marinate in the refrigerator for at least 2 hours and up to overnight.
- Preheat a grill to high heat and use the extra oil to lightly coat the grates.
- Transfer the steaks from the marinade and shake off the excess. Discard the remaining marinade.
- Cook the steaks on the grill until they reach an internal temperature of 135 degrees F for medium-rare doneness, about 7 minutes per side.
- Slice and serve with the mixed green salad.
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