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MARINADE
1 (12 ounce) can Beer
1/2 cup spicy Vegetable Juice
8 sprigs fresh Thyme
8 sprigs fresh Oregano
3 Garlic Cloves, minced
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Hot Pepper Sauce
8 (6 ounce) New York Strip Steaks, 3/4 inch thick
SEASONING RUB
1 Tablespoon Mustard Seeds
1 teaspoon coarse Salt
1 teaspoon Black Peppercorns
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In a heavy resealable bag, place the mustard seeds, coriander seeds, and black peppercorns. Crush to a medium coarse with the flat side of a meat mallet or a heavy pan, and set aside. In a medium bowl stir together all of the marinade ingredients, except the steaks. Pour this mixture into a large resealable plastic bag, and add the steaks. Seal the bag and move the steaks around in the marinade to make sure they are all coated. Refrigerate for 2-4 hours, turning occasionally. Heat the grill or grill pan to medium high heat. Remove the steaks from the marinade, and discard. Sprinkle the steaks with the seasoning mix that you made earlier, pressing into both sides of the steaks. Place the steaks on the grill or grill pan, and grill for 8-10 min for medium rare, turning once during the cooking.
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