I saw an old Episode of Bobby Flay's Throwdown and decided I wanted to try Capt. Disco’s Hot and Tangy Steak. The original recipe is below. I did not have any strip steaks but I did have a couple of flat iron’s and I picked up some beef country ribs cut from boneless chuck. I also could not find a habanero pepper so I used a couple of jalapenos. I also added some minced fresh garlic. I also marinated the meat overnight instead of the 4 to 6 hours in the recipe.
About This Recipe
"from Captain Eric "Disco" Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune. Also seen on Throwdown with Bobby Flay. You can use a different pepper and remove the seeds if you want less heat. Prep time does not include 4-6 hours for marinading."
o 1 (12 ounce) cans cola
o 1/2 cup soy sauce
o 1/2 cup garlic teriyaki sauce
o 1 habanero peppers, finely chopped with seeds
o 1 tablespoon grated orange zest
o 1 tablespoon freshly ground gingerroot
o 1 tablespoon extra virgin olive oil
o 1 teaspoon fresh ground black pepper
o 3/4 teaspoon fresh lemon juice
o 1/8 teaspoon kosher salt
o 4 (8 ounce) New York strip steaks, about 8 ounces each and 3/4 inch thick
o extra virgin olive oil
1. In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
2. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.
3. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.
4. With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.