Recipe from the Thermador Taste of America Cookbook
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.
Gary R. Clifton
2 to 4 servings
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
2 tablespoons Madeira
2 to 3 garlic cloves, pressed
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
Combine first 6 ingredients in glass baking dish.
Add steaks and turn to coat with marinade.
Refrigerate at least 3 hours or overnight, turning
Preheat broiler. Remove steaks from marinade.
Season steaks with salt and pepper. Pour marinade
remaining in dish into saucepan and bring to boil.
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.
Serve with red wine, such as Cabernet Sauvignon.