The many skills of U.S. Marines, renowned for prowess in fields of battle, do include grilling at a corps-worthy level of excellence.
Proof comes in "Command of the Grill: A Salute to Steak" (Weber-Stephens Products, $10 paperback), a cookbook to benefit Marines wounded or killed in the line of duty and their families.
The book features 41 grilled steak recipes from active, reserve and former U.S. Marines, along with personal stories and photos.
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 80-page cookbook is available at www.commandofthegrill.com, which also has a list of retailers of the book.
Here are two recipes to try.
Portobello Mushroom Steak
2 cups soybean-based barbecue sauce
1/2 cup light brown sugar
1/2 cup roughly chopped yellow onion
1/2 cup roughly chopped green bell pepper
1/4 cup toasted sesame seed
1 top sirloin steak, 1-1/2 to 2 lbs. and about 1-1/4 inches thick
2 medium Portobello mushrooms
1 medium green bell pepper, stemmed and seeded
1 small yellow onion
1/4 cup light olive oil
2 tsp. freshly ground black pepper
1/4 tsp. kosher salt
In a medium bowl mix the marinade ingredients, reserving 1 tablespoon of the marinade for the vegetable packet.
Place the steak in a 2-inch-deep rectangular dish and pour the marinade over the steak. Set aside at room temperature for 30 minutes, turning over the steak occasionally. Meanwhile, prepare the vegetables.
Remove the mushrooms stems and discard. Wipe the mushroom caps with a damp paper towel. With a teaspoon, scrape out the dark gills and discard. Cut each mushroom in half, and then cut each half crosswise into 1/3-inch slices.
Cut the bell pepper lengthwise into 1/3-inch strips. Cut the onion in half through the stem and root ends, then cut each half lengthwise into 1/4-inch slices.
In a medium bowl mix the mushrooms with the bell peppers, onions, 2 tablespoons of the oil, 1 tablespoon of the marinade, 1/4 teaspoon of the pepper and the salt. Mix gently.
Place the mushroom mixture on a sheet of aluminum foil (about 18 inches by 18 inches). Pull up the corners of the foil and seal the packet tightly.
Remove the steak from the marinade, allowing the excess liquid to drip off and discard the marinade. Lightly coat the steak on both sides with the remaining 2 tablespoons of oil. Season the steak evenly with the remaining pepper.
With the lid closed, grill the steak over direct high heat (500 F to 550 F) until cooked to the desired doneness, 8 to 10 minutes for medium-rare, turning once or twice.
At the same time, grill the packet of vegetables over direct high heat until the vegetables are tender, 8 to 10 minutes, turning the packet once.
Remove the steak from grill and let rest for about 5 minutes. Carefully open the packet of vegetables (watch for steam). Cut the steak into thick slices and serve the steak with the vegetables spooned over the top. Makes 4 servings.
Recipe from Staff Sgt. Daniel G. Newcomb, of MCB Hawaii.
Rib-Eye Steaks With Mediterranean "Marine-ade"
1/2 cup dry red wine
1/4 cup olive oil
2 tbsp. fresh lemon juice
1 tsp. dried marjoram
1 tsp. dried thyme
1 tsp. garlic salt
1 tsp. crushed red pepper flakes
4 rib-eye steaks, 10 to 12 oz. each and about 1 inch thick
1 tsp. 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 each steak with the garlic salt.
With the lid closed, grill the steaks over direct high heat (500 F to 550 F) until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once.
Remove from the grill and let rest for 2 to 3 minutes. Serve warm. Makes 4 servings.
Recipe from Lance Cpl. Jaynine Goodroe, MCAS Yuma, Ariz.