Garlic Balsamic Brown Sugar Steaks

 

2 T. butter

1 T. salad oil such as canola

2 cloves garlic, finely minced

2/3 C. dark brown sugar, packed

1/3 C. aged balsamic vinegar (*aged will be sweeter)

2 T. Worcestershire sauce

1 tsp. coarse ground black pepper

1/2 tsp. kosher salt

1/2 tsp. sriracha sauce

1/8 tsp. cajun seasoning

1/8 tsp. cayenne

two thick-cut New York Strip steaks, (beef tenderloins or other tender cuts would work well, too)

 

In small sauté pan, melt butter and oil over medium heat. Add garlic and sauté 1 minute.

Remove pan from heat, add rest of ingredients and stir until brown sugar has melted. Let cool completely. Pour into a ziplock baggie. Close baggie and chill. Add steaks and squish around so that the marinade sauce is coating both well on both sides. Seal baggie closed well, removing air in bag, and pop into the fridge to marinate for at least 2 hours or overnight making sure steaks are not stacked. Turn bag now and then to evenly marinate steaks. For rare to medium-rare steaks, heat grill to HIGH, place steaks onto HOT, oiled grates, and grill each side 4 – 6 minutes depending on thickness of steaks with lid OPEN. (*Ours were barely one inch thick and medium-rare after just 5 minutes. So, watch carefully). Let rest at least 5 minutes before cutting to let the juices settle. Really nice served with a simple baked potato, grilled asparagus, and a tossed garden salad with one of my homemade salad dressings! Enjoy!  If you want, you can bring the leftover marinade to a simmer, and thicken until a rich syrupy sauce for dipping, and serve with the steaks on the side or drizzle over the top. REALLY good!!