2New York Strip Steaksabout 12 oz each, 1 1/4 to 1 1/2-inch thick
1/4cupred wine vinegar
Place steaks in an airtight container or a gallon-sized ziplock bag.
Using a blender or food processor, blend marinade ingredients (tomatoes, red wine vinegar, olive oil, minced garlic, basil, oregano, salt).
Pour marinade over the steaks, seal the container or bag, and refrigerate for 3-4 hours (or longer).
Remove the steaks from the refrigerator twenty minutes prior to grilling. Leave them at room temperature in their closed container.
Heat grill to high. Cook until slightly charred and browned, about 5 minutes, then turn the steaks over. Cook for another 3-5 minutes for medium rare, 5-7 minutes for medium, or 8-10 minutes for medium well.
Pull steaks off the grill and allow to rest at least five minutes before slicing and serving.