Serves: 4
Preparation Time: 0:05
Per Serving: 534.4 Calories; 43.3g Fat (74.1% calories from fat); 32.8g Protein; 1.3g Carbohydrate; 127mg Cholesterol; 355mg Sodium
Ingredients:
-
4 steaks (preferably New York Strip), 1" thick
-
2 cloves garlic minced or pressed
-
2 tablespoons worcestershire sauce
-
2 tablespoons balsamic vinegar
-
freshly ground pepper
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2 teaspoons dijon mustard
-
2 tablespoons soy sauce
-
2 tablespoons olive oil
Steps:
- Trim excess fat from the steaks. In a glass dish or heavy plastic bag combine the remaining ingredients.
- 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 1/2 hour before grilling for more even cooking.
- Preheat the barbecue on HIGH. Brush grids with olive oil. Proceed as directed in the Steakhouse Grilling Guide which can be found in the "On the Grill" section.
- For a simple variation with fresh flavor, drizzle 2 tablespoons of lime juice over grilled steaks instead of marinating steaks. Season with salt and pepper and sprinkle with chopped fresh cilantro.
