Recipe Background
Chicago-Style Strip Steak blends apricot and cinnamon for a city-inspired twist.
I can still vividly recall the excitement of moving to Chicago. It was my first time living in a city with such a celebrated food scene. Settling into my little apartment, I yearned to capture the essence of this culinary hub right at home. Enter the Chicago-Style Strip Steak, inspired by a day spent exploring a bustling local market. I discovered apricot preserves, a gem I couldn't resist, and paired it with cinnamon for a quirky twist. Combining these ingredients felt like an homage to the city's blend of classic and innovative flavors.
One memorable evening, I invited my neighbors over to share my newfound recipe. We gathered around a small grill on the balcony, each reveling in the transformation of simple steaks into something unexpectedly delightful. The key tip I found was gently slashing the steaks to let the marinade seep in, ensuring every bite was infused with rich flavor. Meanwhile, the smell of sautéed mushrooms wafted into the cool night air, mixing with the spices and creating a blend of aromas akin to a warm kitchen hug. Those moments formed a foundational memory that made the city feel like home.
Remember to let the steaks marinate thoroughly; it's worth the wait. As the days passed, this dish became a staple in my little Chicago abode, often served with baby potatoes roasted to golden perfection. The city proved to be as much a part of my culinary journey as any dish I prepared, and this steak was both a tribute and a developing adventure.
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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