Spud’s Grilled Steak

November 7, 2007

The purpose of Command of the Grill week is to promote the book “Command of the Grill”, whose proceeds benefit charities that support Marines. I am not making any money off of this, and anything made from traffic during the month of November will be donated to Toys for Tots. You can read more here, or follow this link to purchase your own copy. This is a really easy way to support our troops. Semper Fi!

This recipe was the winner at the 29 Palms competition, and Captain Phillip Woodard is the hard charger who came up with it.

I figured that I would have to botch at least one of the recipes, and on this one, I actually cooked it just a wee bit too much. I usually shoot for medium rare, and this time it was more like well done. What can I say, nobody’s perfect.

The taste of this steak was really terrific! Even though I cooked it just little too much.

Capt Woodard’s philosophy is to get the steak as tender as he can, using a marinade. The marinade had lemon juice, soy sauce, Worcestershire, brown sugar, and some other ingredients.

I know I said it once, but this was a really tasty steak. This recipe is going to be on of our favorites from here on out.