Marinated New York Strip

INGREDIENTS

4 steaks (preferably New York Strip), 1" thick

2 cloves of garlic, minced

2 tbsp worcestershire sauce

2 tbsp balsamic vinegar

freshly ground pepper

2 tsb dijon mustard

2 tbsp soy sauce

2 tbsp olive oil

DIRECTIONS

1. Trim excess fat from the steaks. In a heavy, resealable plastic bag combine the remaining ingredients.

2. Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1 hour before grilling for more even cooking.

3. Preheat the barbecue on HIGH. Brush grids with olive oil. Proceed as directed in the Steakhouse Guide.


Marking Your Steak

A. Brush grids with vegetable or olive oil and set to cooking temperature. Place food on a barbecue at a 45 angle and cook according to the timing on the cooking charts below.

B. Turn the steak over grilling on the same 45 angle.

C. Turn the steak over and grill on the opposite 45 angle.

D. Finally, turn the steak over and grill on the same 45 angle.
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