Garlic Teriyaki Strip Steak with Maple Aioli
What I love about New York strip steak is that it’s not an expensive cut of meat, yet it isn’t tough, it slices beautifully, and it can be served room temperature.
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Cooking tools:
- Grill
- Instant-read thermometer
- Zip-top bag
- Refrigerator
- Pan
- Aluminum foil
- Tongs
- Chef's knife
- Cutting board
- Oven
Ingredients
- 3–4 pounds (1.36–1.8 kilograms) New York strip steak (4 pieces)
- 5 tablespoons teriyaki sauce (I use Mikee’s)
- 2 tablespoons Glicks Soy Sauce
- 5 cloves garlic, crushed or 5 cubes Gefen Frozen Garlic
- 1 tablespoon Haddar Kosher Salt
- 1 tablespoon coarse black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 5 tablespoons Gefen Mayonnaise
- 5 tablespoons Gefen Maple Syrup
- 1/2 teaspoon black pepper
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