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New York Strip Steaks with Orange and Oregano





Yields
MAKES: 4 servings

NOTES: Steaks cut from the top loin are usually called New York strip steaks.

 4 boned beef top loin steaks (1 1/2 in. thick, 12 to 16 oz. each; see notes)
 3/4 cup orange juice
 1/4 cup red or white wine vinegar
 2 tablespoons Worcestershire
 1 tablespoon olive oil
 2 cloves garlic, peeled and minced
  About 1 1/2 teaspoons coarse-ground pepper
 1/4 cup fresh oregano or marjoram leaves
  Salt
 1 orange (8 oz.), rinsed and cut into four wedges
Step 1
1

Trim excess surface fat from steaks. Rinse steaks and pat dry; place in a 1-gallon zip-lock plastic bag. Add orange juice, vinegar, Worcestershire, olive oil, garlic, and 1 1/2 teaspoons pepper. Seal bag and turn as needed to coat all steaks with marinade. Chill for at least 30 minutes or up to 1 day.

Step 2
2

Lift steaks from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.

Step 3
3

Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Sprinkle with oregano leaves and salt and more pepper to taste. Serve with orange wedges to squeeze over the top.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 452Calories from Fat 40
% Daily Value *
Total Fat 20g31%

Saturated Fat 7.2g36%
Cholesterol 148mg50%
Sodium 174mg8%
Total Carbohydrate 7.9g3%

Dietary Fiber 0.2g1%
Protein 56g113%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.