Ingredients

serves 4

　　1 (12-ounce) can cola

　　1/2 cup soy sauce

　　1/2 cup garlic teriyaki sauce

　　1 habanero chile, with seeds, finely chopped

　　1 tablespoon grated orange zest

　　1 tablespoon grated fresh ginger

　　1 tablespoon extra virgin olive oil, plus more for brushing the steaks

　　1 teaspoon freshly ground black pepper

　　3/4 teaspoon fresh lemon juice

　　1/8 teaspoon kosher salt

　　4 (8-ounce) New York strip steaks, each 3/4 inch thick

　　

Step 1

Mix all the ingredients except the strip steaks in a medium bowl.

　　

Step 2

Place the steaks in a large resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Set the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.

　　

Step 3

Let the steaks (still in the bag) stand at room temperature for 20 to 30 minutes before grilling.

　　

Step 4

Remove the steaks from the bag and set them aside. Pour the marinade into a small saucepan, bring to a boil, and cook for about 10 seconds. Pour half of the marinade into a small bowl to use for basting the steaks. Reduce the heat under the saucepan and simmer the remaining marinade, stirring occasionally, until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes.

　　

Step 5

Preheat your grill to high.

　　

Step 6

Pat the steaks dry with paper towels. Lightly coat the steaks with the oil. Grill the steaks over direct high heat, turning them once and basting frequently with the marinade, for 3 to 4 minutes per side for medium-rare (or to your desired doneness). Remove from the grill and let rest for 2 to 3 minutes. Serve warm, with the dipping sauce on the side.

　　Bobby Flay's Throwdown!