Lean, tender NY Strip is a classic favorite–and though it’s perfectly delicious seasoned with just salt and pepper, a good marinade can take it to a whole other level.
Here’s a couldn’t-be-simpler marinade that comes together in seconds and uses items you probably have in your pantry. It will make your NY Strip sing, whether you grill it, broil it or pan-sear it.
Try this marinade on flank, hanger or skirt steak, too–or on pork tenderloin.
Ingredients
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp low-sodium tamari or soy sauce
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1/4 tsp freshly ground black pepper
Instructions
- In a bowl, whisk all of the ingredients together until well combined.
- To use: Pat the steaks dry thoroughly and place in a 9-by-13-inch baking dish. Pour the marinade over and turn the steaks to coat. Cover and refrigerate for at least an hour or up to overnight. (Alternatively, you can place the steaks and marinade in a ziplock bag, seal and squish around to coat the meat with the marinade.)
- When ready to cook, remove the steaks from the marinade; pat off excess. Sprinkle with salt. Cook as desired.
Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, Outside, Sleep.com and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.
