Santa Maria Style Strip Steaks

Ingredients:

• 2 beef NY Strip Steaks Boneless, cut 1 to 1-1/2 inches thick (about 8 ounces each)
• 3 tablespoons melted beef tallow or olive oil 
• 3 tablespoons red wine vinegar
• 1 tablespoon minced fresh garlic 

Santa Maria Rub:

• 1 tablespoon Kosher salt
• 1 tablespoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon onion powder
• 1/2 teaspoon Creole seasoning salt (ground into a dust)

COOKING:

1. Combine rub ingredients in a small bowl; press evenly into NY Strip Steaks. Cover, and refrigerate 24 hours for more flavor, if desired.
2. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 3 to 4 minutes per side (over medium heat on preheated gas grill 3 to 5 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. If you don't have a grill, cook on the stovetop in a large cast iron skillet over high heat.
3. Combine tallow, vinegar and garlic in small bowl; baste steaks with mixture through cooking process.
4. Rest steaks 5 to 10 minutes. Slice against the grain for serving.

Nutrition information per serving, 4 servings: 423 Calories; 23.0 g Total Fat (10.2 g Saturated Fat; 0.7 g Trans Fat; 1.2 g Polyunsaturated Fat; 10.1 g Monounsaturated Fat); 154.0 mg Cholesterol; 1615.0 mg Sodium; 4.0 g Total Carbohydrate; 0.7 g Dietary Fiber; 0.1 g Total Sugars; 0.0 g Added Sugars; 47.0 g Protein; 35.0 mg Calcium; 5.9 mg Iron; 650.0 mg Potassium; 0.2 mcg Vitamin D; 0.7 mg Riboflavin; 18.3 mg Niacin; 1.2 mg Vitamin B6; 6.9 mcg Vitamin B12; 452.0 mg Phosphorus; 7.3 mg Zinc; 43.6 mcg Selenium; 128.0 mg Choline

A serving of this recipe provides an excellent source of protein, iron, zinc, riboflavin, niacin, vitamin B6, vitamin B12, phosphorus and selenium as well as a good source of potassium.