Ingredients: |
Ingredients: 2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, finely mined
2/3 cup dark brown sugar, packed
1/3 cup aged balsamic vinegar (aged will be sweeter)
2 tablespoons worcestershire sauce
1 teaspoon coarse ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon sriracha sauce
1/8 teaspoon cajun seasoning
1/8 teaspoon cayenne
2 thick-cut New York Strip steaks (beef tenderloins or other tender cuts would work well too)
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Directions: |
Directions:In a small saute pan, melt butter and oil over medium heat. Add garlic and saute 1 minute.
Remove pan from heat, add rest of the ingredients and stir until brown sugar has melted. Let cool completely.
Pour into a ziplock baggie. Close baggie and chill. Add steaks and squish around so that the marinade sauce is coating both well on both sides. Seal baggie closed well, removing air from bag, and pop into the fridge to marinate for at least 2 hours or overnight, making sure the steaks are not stacked. Turn bag now and then to evenly marinate.
Remove steaks from fridge and allow them to come to room temperature prior to grilling.
For rare to medium-rare steaks, heat grill to high, place steaks onto hot, oiled grates, and grill each side 4-6 minutes depending on thickness of steaks with the lid open.
Let rest at least 5 minutes before cutting to let the juices settle.
Note: if you want, you can bring the leftover marinade to a simmer (allow to boil for about 10 minutes to kill any potential bacteria), and thicken until you have a rich syrupy sauce. Serve with the steaks on the side for dipping or dizzle over the top. |
This recipe for Steaks Garlic Balsamic Brown Sugar Steaks is from