Hot and Tangy New York Strip Steaks

Remember last week when I shared the world's best twice baked potatoes with you?  Well, here's another fabulous steak recipe you can grill up alongside 'em!  This recipe first piqued my interests while watching Throwdown! on Food Network, and then, after taking a Williams-Sonoma cooking class based on the cookbook from the same show, I knew I had to make these.  Bonus is that the source for the recipe was a Marine grillmaster stationed at one of my own Marine dad's former duty stations.  If this recipe has the Marine Corps seal of approval, than it's good enough for me...and I think you'll love it too!

1 12-ounce can Coca-Cola

1/2 cup soy sauce

1/2 cup garlic teriyaki sauce

1 habanero chile, with seeds, finely chopped

1 tablespoon grated orange zest

1 tablespoon grated fresh ginger

1 tablespoon olive oil, plus more for grilling

1 teaspoon black pepper

3/4 teaspoon lemon juice

1/8 teaspoon salt

4 8-ounce New York strips, 3/4 inches thick

Mix all ingredients except steaks in a medium bowl.  Place steaks in a marinating dish and pour coke mixture over meat.  Cover and turn several times to coat the steaks on all sides.  Refrigerate 4-6 hours, turning the meat occasionally.

Let the steaks, still in the marinade, stand at room temperature 20-30 minutes before grilling.

Remove the steaks from the marinade and set aside.  Pour the marinade into a small sauce pan and bring to a boil.  Cook about 10 seconds.  Pour half the marinade into a small bowl for basting the meat.  Reduce the heat until the saucepan and summer the remaining marinade, stirring occasionally, until it is reduced to a dipping sauce, 5-10 minutes.

Preheat the grill to high.  Pat steaks dry with paper towels.  Lightly coat with olive oil.  Grill over high heat, turning once and basting frequently, 3-4 minutes per side for medium-rare.  Remove from grill and let rest 2-3 minutes.  Serve warm, with dipping sauce on the side.

Serves 4.

Recipe adapted from Throwdown! by Bobby Flay.