With just an hour to prepare their culinary masterpieces, it took skill, preparation, and a definite command of the grill to win top grilling honors at each Marine installation. Recipes from the ten finalists and nineteen runners-up are featured in the book. Here, we share two of the prize-winning recipes with you.
Here are two recipes from the book. To get all the recipes, buy the book.
from Col Stewart Navarre, MCB Camp Pendleton
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bone-in rib steaks, about 10 ounces each and 1 inch thick
3 large portabello mushrooms, about 4 ounces each or 1 pound button mushrooms
1/2 cup (1 stick) butter, divided
2 teaspoons minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup red wine
1/2 cup crumbled blue or feta cheese (optional)
1. In a small bowl mix the rub ingredients.
2. Massage the rub into both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Meanwhile, prepare the mushrooms.
3. Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towel. With a teaspoon, scrape out the dark gills (if using portabello mushrooms) and discard. Cut each mushroom in half, and then cut each half crosswise into 1/2-inch slices.
4. In a 12" skillet over medium-high heat, melt 1/4 cup of the butter. Add the mushrooms and garlic, spreading the mushrooms in a single layer. Season with the salt and pepper. Cook until the mushrooms are barely tender, 4 to 5 minutes, stirring 2 or 3 times. Add the wine and cook until nearly all the wine has evaporated, about 3 minutes, stirring once. Set aside.
5. With the lid closed, grill the steaks over direct medium-high heat (450°F to 500°F) until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily over indirect medium-high heat.) Remove from the grill and let rest for 2 to 3 minutes. Meanwhile, reheat the mushrooms over medium heat, adding in the remaining 1/4 cup of butter and heating until the butter has melted. Serve the steaks warm with the mushroom and butter mixture spooned over the top. Add the crumbled cheese, if desired.
Makes 4 servings
Disco’s Hot and Tangy New York Strip Steaks
from Captain Eric “Disco” Dominijanni
MCB Camp Lejeune
1 can (12 ounces) cola
1/2 cup soy sauce
1/2 cup 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
3/4 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
4 New York strip steaks, about 8 ounces each and 3/4 inch thick
Extra virgin olive oil
1. 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 4 to 6 hours, turning the bag occasionally.
2. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the 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. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.
3. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.
4. With the lid closed, grill the steaks over direct high heat (500°F to 550°F) 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 the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.
Makes 4 servings