thedrifter
05-09-06, 03:07 AM
Posted on Tue, May. 09, 2006
CAPTAIN DISCO'S HOT AND TANGY STRIP STEAKS
Marines may be tough, but they like a tender steak as much as the next person.
That was proven when Marines from 10 camps participated in a cook-off sponsored by Weber grills and the Wounded Warrior Project, which helps soldiers who've been severely injured in Iraq and other conflicts.
The Marines' recipes are collected in a book called "Command of the Grill." To order a copy, which costs $10, go to www.weber.com.
This recipe comes from Capt. Eric Peter Dominijanni, a New Yorker now stationed at Camp Lejeune, N.C.
4 K.C. or New York strip steaks, about 8 oz. each and 1 inch thick
Marinade:
1 can (12 oz.) cola
½cup soy sauce
½cup garlic teriyaki sauce
1 habanero chile pepper, finely chopped with seeds
1 tablespoon grated orange zest
1 tablespoon freshly ground ginger
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
¾teaspoon fresh lemon juice
1/8teaspoon kosher salt
In a medium bowl, mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 1 ½ to 2 hours, turning the bag occasionally.
Let steaks stand at room temperature for 20 to 30 minutes before grilling. Remove steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Pat steaks dry with paper towels. Lightly coat steaks with oil.
With the lid closed, grill the steaks over direct high heat (500 to 550 degrees) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move steaks temporarily over indirect high heat.) Remove from grill and let rest for 2 to 3 minutes. Serve warm.
MAKES 4 SERVINGS.
Ellie
CAPTAIN DISCO'S HOT AND TANGY STRIP STEAKS
Marines may be tough, but they like a tender steak as much as the next person.
That was proven when Marines from 10 camps participated in a cook-off sponsored by Weber grills and the Wounded Warrior Project, which helps soldiers who've been severely injured in Iraq and other conflicts.
The Marines' recipes are collected in a book called "Command of the Grill." To order a copy, which costs $10, go to www.weber.com.
This recipe comes from Capt. Eric Peter Dominijanni, a New Yorker now stationed at Camp Lejeune, N.C.
4 K.C. or New York strip steaks, about 8 oz. each and 1 inch thick
Marinade:
1 can (12 oz.) cola
½cup soy sauce
½cup garlic teriyaki sauce
1 habanero chile pepper, finely chopped with seeds
1 tablespoon grated orange zest
1 tablespoon freshly ground ginger
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
¾teaspoon fresh lemon juice
1/8teaspoon kosher salt
In a medium bowl, mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 1 ½ to 2 hours, turning the bag occasionally.
Let steaks stand at room temperature for 20 to 30 minutes before grilling. Remove steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Pat steaks dry with paper towels. Lightly coat steaks with oil.
With the lid closed, grill the steaks over direct high heat (500 to 550 degrees) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move steaks temporarily over indirect high heat.) Remove from grill and let rest for 2 to 3 minutes. Serve warm.
MAKES 4 SERVINGS.
Ellie