Grilling For A Great Cause New Fundraising CookbookBenefits Marines And Their Families (NAPSA)—Whatdoes it take to grill the perfect steak? According to a new cookbook, the answeris a few good Marines. Weber’s new grilling cookbook, “Command of the Grill—A Salute to Steak,"” features grilled steak recipes by active, reserve, and famous former U.S. Marines. One hundred percent of the sales from the $10 cookbook will go to four charities that directly benefit U.S. Marines woundedor killed in the line of duty and their families: Fisher House™, Wounded Warrior Project, Injured Marine SemperFi Fund, and the Marine Corps Law Enforcement Foundation. To purchase a copy of “Command of the Grill—A Salute to Steak” and directly help Marines, visit www.commandofthegrill.com. “We hope to raise at least a half-million dollars from this effort,” said Mike KempsterSr., executive vice president, WeberStephen Products Co. “We want to show our support for brave men and women who have been sepa- rated from their families, wounded in the line of duty, and need help coping with new chal- lenges when they come home.” The book features recipes from “honorable mentions” and winners at grilling competitions held at Marine installations across the country, including Capt. Eric Peter Dominijanni’s Disco’s Hot and Tangy New York Strip Steaks. In addition to the winners’ background information and anecdotes, the “Commandof the Grill” cookbook also features grilling advice and tips; profiles of the four charities; and recipes from 10 famous former Marines, including Ed McMahonand Lee Trevino. 1. In a medium bowl mix the Da SALUTE TO STEI 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. A COLLECTION OF RECIPES TO BENEFIT CeSFVIMhe aSVEUOeIh ap The sales from a new cookbook about grilling steak will go to charities that benefit Marines. Disco’s Hot and Tangy New YorkStrip Steaks from Captain Eric “Disco” Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune Marinade 1 can (12 ounces) cola % Cup soy sauce % cup garlic teriyaki sauce 1 habanerochile 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 % teaspoon fresh lemon juice % teaspoon koshersalt 4 New Yorkstrip steaks, about 8 ounces each and % inch thick Extra virgin olive oil Pour the marinadeinto a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinadefor basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reducedto 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 (500F to 550F) 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 ontheside. Makes4 servings 2006 Weber-Stephen Products Co. Recipe from “Command of the Grill—A Salute to Steak.” Used with permission.
