Courtesy of Chef Dava Parr

I suggest that you try to source locally grown grassfed meat. Local ranchers will appreciate it, and so will your taste buds. Marinate the meat at room temperature for a few hours. I say this because
1) the marinade needs time to flavor the meat and 2) the meat should be at room temperature when put on the grill. It is easier to gauge the temperature and doneness of meat if you don’t put it on the fire when it is cold.

2 New York strip steaks
1 tablespoon olive oil
2 tablespoons sherry
1 tablespoon stone-ground mustard
1 tablespoon soy sauce
1 tablespoon honey or agave
1 tablespoon red-wine or apple-cider vinegar
1 clove garlic, crushed
Juice of 1/2 lime
Fresh black pepper

Put steaks into a bowl or dish. Blend all other ingredients together and pour over meat, turning to ensure saturation. Start with a medium-hot grill — not smoking hot and not too cool. For a nice wood-smoked flavor, put a few wood chips in an open foil pouch on the grill about 10 minutes before you add the meat. Grill meat to desired doneness, basting with marinade while grilling. If there is any marinade left over you can drizzle it over the meat before serving.

A serving suggestion for this meal: brown rice or quinoa with butter, and grilled summer squash and sweet onions. Cut onions and squash into large pieces and lightly toss with a little olive
oil, soy sauce and lemon juice. Place them on the grill with your steaks. Yum!