Grilled Korean NY Strip Steak
Here we have an easy way to give make a nice NY Strip Steak even better! Great flavor – with just a little zip. Great to serve with a main course, or to slice up as an hors d’oeuvre.
3 Tablespoons Minced Fresh Ginger
3 Tablespoons Brown Sugar
1/3 Cup Soy Sauce
3 Tablespoons Minced or Crushed Garlic
1 Tablespoon Sesame Oil
2 Teaspoons Chili Paste
3 Tablespoons Olive Oil
2 1/2” – 3/4” NY Strip Steaks
Combine the first 7 ingredients in a bowl and whisk to combine. Add the beef to a gallon sized resealable bag and pour marinade over them. Seal the bag, and get as much of the air in pushed out. Work the the marinade onto the beef by massaging the outside of the bag. Let marinate for minimum of one hour and up to 3 hours, flipping over a few times to equally distribute the marinade.
Light your charcoal grill (or preheat your gas grill) to medium-high heat. Remove the meat from the marinade. You can either discard the marinade or use it for a table sauce (see instructions below). Drizzle with a little olive oil. Place on the grill and cook 3 to 4 minutes per side (for a nice medium rare). Remove from the grill and let rest for at least 5 minutes (I like to take a large sauce pan lid and cover the steaks on a cutting board).
Table Sauce: While steak is grilling, put the leftover marinade into a small pot and heat over medium-high heat, bring to a boil. Stir and remove from heat. It should thicken in 2 – 3 minutes (don’t over cook as sauce will become a paste).
Serve whole for a meal or slice thin for or d’oeuvres.