1 1/2 pounds Certified Angus Beef ® New York Strip  steak 1 1/2-inches thick (Learn more about this cut)
1/3 cup soy sauce
1/4 cup bourbon
1/4 cup brown sugar
3 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon Lea & Perrins® Worcestershire sauce
1 tablespoon minced fresh ginger (optional)
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 cup chopped cantaloupe
1 cup chopped honeydew
1 tablespoon honey
1 teaspoon snipped fresh mint

1. Combine soy sauce, bourbon, sugar, oil, garlic, mustard, vinegar, Worcestershire sauce, ginger, pepper and salt. Marinate steak 6 to 8 hours or overnight.
2. Prepare a melon salsa by combining cantaloupe and honeydew with honey and mint. Refrigerate until ready to serve.
3. Remove steak from marinade and discard marinade. Place steak on grill over medium heat. Grill to desired doneness, turning once. Transfer steak to cutting board and allow to rest 5 minutes. Slice diagonally across the grain into thin strips.
4. Serve with salsa.

Calories: 334
Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 115 mg
Carbohydrate: 15 g
Dietary Fiber: 1 g
Protein: 46 g
Sodium: 392 mg
Iron: 25% of Daily Value

source: recipes.certifiedangusbeef.com

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