Contributed by Bonnie Preston, Lindauer Farms
21⁄2 lbs. sustainable NY Strip Steaks
2 cups orange juice
1⁄4cup soy sauce
4 to 5 cloves garlic, peeled, pressed or minced
1 tsp. dried oregano
1⁄2tsp ground cumin
Salt and Pepper
Rinse steaks and pat dry. In a 1-gallon heavy plastic food bag, combine steaks, orange juice, soy sauce, garlic, pepper, oregano and cumin. Seal bag, set in a bowl and chill at least 4 hours and up to 1 day; turn occasionally.
Weave 2 long skewers (18-24') parallel through center of each steak. Lay steak on barbeque grill over a solid bed of hot coals or high heat on gas grill (you can hold your hand at grill level only 2-3 seconds).
Cook, turning once, until done to your liking -- 6 to 8 minutes for medium rare (cut to test). Transfer steak to a platter, remove skewers, and cut meat into portions. Add salt and pepper to taste.
Can be eaten in tortilla with lettuce, tomatoes and black beans or with grilled vegetables, guacamole and salsa.