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Submitted By: Gary R. Clifton |
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After 31 years as an accountant and systems analyst in the Oklahoma oil industry, Gary retired and moved to Las Vegas for a little fun in the sun with his wife, his son (a golf pro in Sin City) and his granddaughter. Gary bowls, plays golf, and does a little cooking. When Gary lived in Oklahoma, he would marinate brisket before smoking it. When he moved to Las Vegas, he adapted the marinade to steaks, which just seemed like the Vegasy thing to do. He took out the brown sugar and molasses and added balsamic vinegar instead. And in homage to Bobby Flay (a favorite chef of his), he added ancho chile powder. |
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Denizens of Nevada love their steaks, and this sophisticated yet simple recipe makes it easy to understand
why. Gary uses balsamic vinegar, Worcestershire sauce, Madeira, ancho chile, and garlic in the luscious strip steak marinade.
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¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
2 tablespoons Madeira
2 to 3 garlic cloves, pressed
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1 teaspoon ground ancho chile, cayenne pepper
or paprika
2 12-ounce New York or Kansas City strip steaks
Salt and freshly ground black pepper
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2 to 4 servings
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Combine first 6 ingredients in glass baking dish.
Add steaks and turn to coat with marinade.
Refrigerate at least 3 hours or overnight, turning
steaks occasionally.
Preheat broiler. Remove steaks from marinade.
Season steaks with salt and pepper. Pour marinade
remaining in dish into saucepan and bring to boil.
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Broil steaks to desired doneness, about 5 minutes
per side for medium-rare, basting with marinade from
saucepan if desired. Serve immediately,
either whole or cut into slices.
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Serve with red wine such as Cabernet Sauvignon.
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
