Recipe Background
Chicago-Style Strip Steak blends sweet, spicy, and savory flavors perfectly.
There’s something distinctly comforting about the sound of a sizzling Chicago-Style Strip Steak hitting a preheated grill. Apricot preserves mingle with ground cinnamon and minced garlic, creating a subtly sweet aroma that tempts the senses. As the steaks cook, the scent deepens, revealing layers of flavor that promise a memorable meal. Each bite offers a satisfying contrast—the charred exterior gives way to a tender, juicy center, seasoned with just the right hint of spice.
Marinating is key here. Allowing the steaks to rest in the apricot mixture not only infuses them with flavor but also helps tenderize the meat—a practical insight that’s worth the patience. Don’t rush this step; the longer the marinating time, the richer the taste.
When it's time to eat, serving alongside warm baby potatoes and sautéed mushrooms only enhances the experience. The potatoes provide a creamy texture, while the earthy mushrooms add depth. Sharing this meal around the table invites conversation and connection, making each moment together meaningful and every mouthful memorable.
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
- 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.
- 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.
- Evenly sprinkle the salt and the black pepper on both sides of the steaks.
- Add the seasoned steaks to the apricot sauce mixture, turning them to coat.
- With the dish tightly covered with plastic wrap, transfer the marinated steaks to the refrigerator for at least 1 hour.
- When ready to cook the steaks, use the olive oil to lightly oil the grill grate, then preheat the grill to high heat.
- 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.
- Plate with the roasted potatoes and the sautéed mushrooms, and serve.
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