Orange-Spiced NY Strip w/ Yellow Curry Potatoes

by Chris Wessely
(Hudsonville, MI, USA)

Ingredients:
Steaks:
• 4 – 1 – 1 ½ ” NY strips
• 1 cup – Orange marmalade, divided
• 1 cup – horseradish, divided
• 2 tbs – balsamic vinegar
• 1 tbs – minced garlic
• 1 tsp – black ground pepper
• ½ tsp – kosher salt

Potatoes:
• Potatoes – peeled and sliced into ¼” rounds
• 1 stick butter
• 1 yellow onion
• 1 tsp – turmeric
• ½ tsp – cumin
• ¼ tsp – cinnamon
• ¼ tsp – chili powder
• ¼ tsp – kosher salt
• ¼ tsp – black ground pepper
• 1 cup – Colby jack cheese, shredded
•
Equipment:
• Grill (charcoal – no lighter fluid used)
• Aluminum foil
•

Prep work:
1. Mix ½ cup marmalade, ½ cup horseradish, balsamic vinegar, garlic, salt, pepper in plastic zip bag. Marinade steaks for 1 hr in refrigerator.
2. mix remaining ½ cup marmalade and horseradish in a small bowl, to be brushed on during grilling.
3. over aluminum foil, alternate potato and onion, making a row (you can individualize per serving for each guest or just make one big batch) Top with cheese and spices, then wrap tightly with more foil.
4. Start your grill

Grilling
Once coals are at their hottest, put on the foil wrapped potatoes. Once you hear them sizzling inside, flip and wait another 5 minutes, then move them over and put on the steaks. Flip steaks after 5 minutes. Check for doneness to your liking, then remove, resting steaks under aluminum foil for another 5-10 minutes. Keep potatoes on until ready to serve. Heavily glaze steaks with marmalade mixture just before serving.