My new thing is Curry NewYork Steak. This will be a wild way to go for some, but if you are tired of just the plan old meat taste this is what you do.
Get a bottle of Pompeian Balsamic Vinegar
Get a bottle of olive oil
Get a bottle of any really strong curry power. I am using Madras Curry Powder and even though it is for chicken it will work fine.
Take about three big Newyorks, cut them into pieces about 1/2 inch in size. Three steaks for three people if you will. Get out a large bowl or some people use zip lock bags. I like to use the bowls. Next put about 10 table spoons per steak of curry powder. Yes, you will use a lot. Place salt to the kind of taste your after. Pour in the olive oil and the Balsamic Vinegar. Go heavy with the vinegar as this dish is ok with too much vinegar do not be afraid. Stir it all and add the meat. If you are really a into this dish you will leave the steak in your refrigerator for a full 24hrs. Most of the time I would never go for a full 24hrs but this dish is ok to do that with. Once in a while take a spoon and mix the bowls up. Your friends or wife will really think your a mad man for going in the fridge twice a day to mix this stuff up. It is worth it! Next on the day your going to make everything peel a couple spuds and boil them. Get your wok out and pour 4 tablespoons of oil. Use only olive oil at this point too. Put one small onion in and brown then put the meat in. Do not rinse the meat just shake off any excess and drop it in. The heat must be full bast for this to work. Turn off heat when done then place spuds on the plate add meat on top. Most people will think this is a total waist of a steak until they are brave enough to move forward on a dish such as this. A word of caution though, this dish will make your kitchen smell for 24hrs. So it can be trouble in some ways but worth every bite!