New York Strip Steaks With Orange And Oregano

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 (12 -16 ounce) boneless beef top loin steaks, 1 1/2 in. thick, see notes
• 3/4 cup orange juice
• 1/4 cup red wine vinegar
• 2 tablespoons worcestershire sauce
• 1 tablespoon olive oil
• 2 garlic cloves, peeled and minced
• 1 1/2 teaspoons fresh coarse ground black pepper
• 1/4 cup fresh oregano or 1/4 cup marjoram leaves
• salt
• 1 orange, rinsed and cut into four wedges (8 oz.)

Recipe

• 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.
• 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.
• 3 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.
• 4 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.
• 5 serve with orange wedges to squeeze over the top.