Source: dLife

Grilled strip steaks with a citrus/garlic marinade.

Servings

3 lb extra lean top round steak , 4 steaks, 1 1/2 inch thick, 12 to 16 oz. each
0.75 cup orange juice
0.25 cup red wine vinegar (or white wine eveingar)
2 tbsp Sauce, worcestershire, low sodium
1 tbsp olive oil
2 medium garlic cloves , peeled and minced
1.5 tsp black pepper , coarsely ground
0.25 cup marjoram, leaves, ground (or oregano)
1 pinch salt , to taste
1 medium oranges , rinsed and cut into four wedges

1 Cut off extra fat from steaks. Wash and dry steaks.
2 Combine orange juice, vinegar, Worcestershire, oil, garlic, and pepper with steak in a resealable plastic bag. Seal bag tightly and shake gently to coat. Refrigerate for at least 30 minutes
3 Preheat grill. Remove steaks from marinade and lay on greased grill rack. Shut lid on grill and cook 5 to 6 minutes per side or until preferred degree of doneness.
4 Move steaks to a serving platter and let rest 5 minutes before serving. Season with oregano, salt and pepper and top with orange wedges.

Steaks cut from the top loin are usually called New York strip steaks.