When you have a date night with that special someone and you are searching for a scrumptious meal to make a great impression, look no further than this easy, delicious main-squeeze dish. Chicago-Style Strip Steak is in its peak form and is definitely dressed to impress. Blow away any doubt of your cooking ability when you marinate a couple of thick New York (ironic, we know) strip steaks in a well-seasoned apricot-preserve-enhanced sauce before you grill them to your liking. Kiss your fear of steak-grilling rejection good-bye! A feast for the eyes and taste buds, Chicago-Style Strip Steak will make you feel like you’ve just walked the magnificent mile of steak greatness.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon white sugar
- 2 tablespoons apricot preserves
- 2 (1/2-pound, 1-inch-thick) New York strip steaks
- salt, to taste
- black pepper, to taste
- olive oil, to taste, for oiling the grill grates
- baby potatoes, optional, to taste, roasted and warm, for serving
- mushrooms, optional, to taste, sautéed and warm, for serving
Directions
Step 1 –In a large shallow glass dish, add the extra-virgin olive oil, the garlic, the cinnamon, the white sugar, and the apricot preserves and mix well to combine.
Step 2 –Place the steaks on a cutting board and make several shallow slashes on both sides with a sharp knife. Be careful not to cut through the steaks.
Step 3 –Evenly sprinkle the salt and the black pepper on both sides of the steaks.
Step 4 –Add the seasoned steaks to the apricot sauce mixture, turning them to coat.
Step 5 –With the dish tightly covered with plastic wrap, transfer the marinated steaks to the refrigerator for at least 1 hour.
Step 6 –When ready to cook the steaks, use the olive oil to lightly oil the grill grate, then preheat the grill to high heat.
Step 7 –Add the steaks to the prepared grill, discarding any remaining apricot marinade, and grill, while turning occasionally, until the beef reaches an internal temperature of at least 145 degrees F, about 10 minutes.
Step 8 –Plate with the roasted potatoes and the sautéed mushrooms, and serve.
