Grilled Marinated Strip Steak

Not all steaks are created equal. A good New York strip or ribeye is great on the barbecue, while others such as a skirt steak are too tough to grill or broil but very tasty if you braise them.

But when you add a marinade to the mix, the grilling surface becomes level because the acid breaks down the muscle and makes the meat more tender.

I’ve always been a big fan of marinades for steaks and other cuts of meat, and so are the people who’ve sampled anything from my grill that were cooked in this method.

My views are shared by a lot of people I know, too, like Moriah Opp who works at my gym. Moriah told me the other day that she had cooked some steaks on the grill that had been marinated and that her guests raved about them.

Marinades can be a key to a super steak. They usually are made up of an acidic ingredient (wines, vinegars and citrus juices), an oil (I like olive), and any kind of seasoning. You also can use liquids such as beer and soy sauce. Steaks should be marinated for at least four hours.

Here’s grilled steak recipe with a marinade that contains balsamic vinegar, one of my wife’s favorite condiments. If it taste anything like the salads she makes, it’s going to be a winner.

Grilled Strip Steak with Olives and Feta
4 strip steaks (or other favorite steak), about 6 ounces each
½ cup canola or olive oil
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon minced or crushed garlic
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons unsalted butter
3 cloves garlic, peeled, minced
1 small onion, finely chopped
¼ cup chopped sun-dried tomatoes
1 teaspoon fresh oregano leaves
½ cup sliced mixed green and kalamata olives
½ cup crumbled feta cheese (optional)
Cut several slits on the fat side of the strip steaks so they don’t curl when grilling. Place the steaks in a plastic bag. In a small bowl whisk together all the marinade ingredients. Pour half of the marinade over the steaks in the bag. Seal the bag and refrigerate at least 3 hours or overnight. Cover and refrigerate the other half of the marinade.
Preheat the grill to medium-high.
Remove the steaks from the marinade and discard the marinade. Let steaks sit at room temperature while you make the topping.
In a small skillet, melt the butter over medium heat. Add the garlic and saute 1 minute. Add the onions and saute until soft. Stir in the sun-dried tomatoes, oregano, olives and feta and saute 2 minutes. Remove from heat and set aside.
Oil the grill grate. Place the steaks on the grill and grill 5 minutes or until you get good grill marks. If desired, turn on an angle and cook 1 to 2 minutes to get nice cross-hatch marks. Turn and continue grilling until the steak is cooked to the desired degree of doneness. Cover with the topping and drizzle with remaining marinade, if desired.
Yield: Serves 4.
Approximate nutritional analysis per serving based on 5 ounces of beef: 422 calories, 49 percent of calories from fat, 23 grams fat (9 grams saturated), 7 grams carbohydrates, 45 grams protein, 641 milligrams sodium, 112 milligrams cholesterol, 1 gram fiber.