Thick and Juicy New York Strip Steaks marinated in Bloody Caesar Marinade (vodka, tomato juice, clam juice and horseradish). Serves 2 to 4 Recipe from Ted Reader's Website
Bloody Caesar New York Steaks
2 New York Strip Steaks, 8 to 10 oz each
2 bottles Mott's Clamato ready made Caesars
1 tbsp Worcestershire sauce
2 tbsp garlic, chopped
2 tbsp BBQ seasoning
1/2 lb sliced bacon, cut in 1" pieces
1 large onion, sliced 1/2" thick rounds
2 cups button mushrooms
4 large caps Portobello mushroom, cut into 8 wedges
2 tbsp apple cider vinegar
2 tbsp chives, chopped
salt, pepper, and BBQ spice
4 tbsp steak sauce
4 oz Gorgonzola cheese
Place the steaks in a deep plastic container. Mix together the Caesar mix, Worcestershire sauce, garlic and BBQ Seasoning.
Season to taste with hot sauce and pour over the steaks turning to coat well.
Place in refridgerator to marinate for 2 to 4 hours.
Place the bacon onto the griddle and cook for 1 minute to render some of the fat. Add the onions followed by the button and Portobello mushrooms. Cook for 3 to 5 minutes stirring frequently. Add the apple cider vinegar and chives and season with salt, pepper and BBQ seasoning.
Preheat grill to medium high. Place the marinated steaks on the grill and grill for 3 to 5 minutes per side for medium rare doneness.
Drizzle the steak sauce evenly over the steaks and crumble the Gorgonzola on top and close the lid for 1 minute to lightly melt the cheese.
Remove from heat and top with mushroom bacon and onion mix. Serve with your favorite potatoes and vegetables.