Yes, the many skills of U.S. Marines, renowned for prowess in fields of battle, do include grilling at a Corps-worthy level of excellence.
Plenty of proof comes in the recipes and photos packaged in a cookbook, “Command of the Grill: A Salute to Steak” that will benefit Marines wounded or killed in the line of duty and their families.
The cookbook is a collection of 41 grilled steak recipes from active, reserve and former U.S. Marines, including some famous names, along with plenty of personal stories and color photos. Cooking hints come in the chapter Steak Boot Camp.
Among contributing cooks: television personality Ed McMahon and golfer Lee Trevino, former Marines, and current Marines from many ranks.
All proceeds from the sale of cookbooks will go to four charities that directly benefit Marines: Wounded Warrior Project, Injured Marines Semper Fi Fund, Fisher House and Marine Corps-Law Enforcement Foundation.
The recipes include winners of what’s described as last year’s “serious tong-to-tong battle of the grill” – grilling competitions involving both active-duty and reserve Marines held at 10 Marine Corps Community Services installations. A “Command of the Grill” final grill-off took place in Times Square, New York City, on Thursday during Fleet Week.
The publisher, Weber-Stephens Products. Co., says the goal is to sell at least 100,000 cookbooks, raising $1 million for donations to the funds.
Marinade:
1/2cup dry red wine
1/4cup olive oil
2tablespoons fresh lemon juice
1teaspoon dried marjoram
1teaspoon dried thyme
1teaspoon garlic salt
1teaspoon crushed red pepper flakes
Steak:
4rib-eye steaks, 10 to 12 ounces each and about 1 inch thick
1teaspoon garlic salt
In a large plastic resealable bag set inside a large bowl, combine the marinade ingredients. Add the steaks to the bag. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag back in the bowl, and marinate for 30 to 60 minutes.
Remove the steaks from the bag and let the excess liquid drip off. Discard the marinade. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Just before grilling, season both sides of steaks with the garlic salt.
With the lid closed, grill the steaks over direct high heat (500 to 550 degrees) until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once. (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. Makes 4 servings.
From Lance Cpl. Jaynine Goodroe, MCAS Yuma, Ariz.
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