New York Strip Steaks With Orange and Oregano |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Sunset. DH would eat steak every night of the week if he could. Ingredients:
4 (12 -16 ounce) boneless beef top loin steaks, 1 1/2 in. thick, see notes |
3/4 cup orange juice |
1/4 cup red wine vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon olive oil |
2 garlic cloves, peeled and minced |
1 1/2 teaspoons fresh coarse ground black pepper |
1/4 cup fresh oregano or 1/4 cup marjoram leaves |
salt |
1 orange, rinsed and cut into four wedges (8 oz.) |
Directions:
1. Trim excess surface fat from steaks. Rinse steaks and pat dry; place in a 1-gallon zip-lock plastic bag. Add orange juice, vinegar, Worcestershire, olive oil, garlic, and 1 1/2 teaspoons pepper. Seal bag and turn as needed to coat all steaks with marinade. Chill for at least 30 minutes or up to 1 day.
2. Lift steaks from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
3. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.
4. Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Sprinkle with oregano leaves and salt and more pepper to taste.
5. Serve with orange wedges to squeeze over the top.
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