Garlic Balsamic Brown Sugar Steaks

• Meat

  • 2 New york strip steaks, thick-cut

• Produce

  • 2 cloves Garlic

• Condiments

  • 1/3 cup Balsamic vinegar, sweet aged
  • 1/2 tsp Sriracha sauce
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper, coarse ground
  • 2/3 cup Brown sugar, dark packed
  • 1/8 tsp Cajun seasoning such as slap ya mama
  • 1/8 tsp Cayenne
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Salad oil such as canola

• Dairy

  • 2 tbsp Butter

Found on wildflourskitchen.com

Ingredients

• 2 Tbl. butter
• 1 Tbl. salad oil such as canola
• 2 cloves garlic, finely minced
• ⅔ cup dark brown sugar, packed
• ⅓ cup sweet aged balsamic vinegar
• 2 Tbl. worcestershire sauce
• 1 tsp. coarse ground black pepper
• ½ tsp. kosher salt
• ½ tsp. sriracha sauce
• ⅛ tsp. cajun seasoning such as Slap Ya Mama
• ⅛ tsp. cayenne
• two thick-cut New York Strip steaks, (beef tenderloins or other tender cuts would work well, too)

Directions

• In small sauté pan, melt butter and oil over medium heat. Add garlic and sauté 1 minute.
• Remove pan from heat, add rest of 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 in bag, and pop into the fridge to marinate for at least 2 hours or overnight making sure steaks are not stacked. Turn bag now and then to evenly marinate steaks.
• 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 lid OPEN. (*Ours were barely one inch thick and medium-rare after just 5 minutes. So watch carefully).
• Let rest at least 5 minutes before cutting to let the juices settle.
• Really nice served with a simple baked potato, grilled asparagus, and a tossed garden salad with one of my homemade salad dressings! Enjoy!