Weber’s “Command of the Grill-A Salute to Steak” cookbook offers a collection of steak recipes from active, reserve, and veteran U.S. Marines, with 100% of the $10 purchase price donated to charities benefiting wounded or fallen Marines and their families. Recipient organizations include Fisher House, Wounded Warrior Project, Injured Marine Semper Fi Fund, and the Marine Corps Law Enforcement Foundation.
Readers can support Marines directly by purchasing “Command of the Grill-A Salute to Steak” at www.commandofthegrill.com.
According to Mike Kempster Sr., Executive Vice President of Weber-Stephen Products Co., the initiative aims to raise at least $500,000 to aid brave service members and their families as they navigate challenges related to separation, injury, and reintegration.
The cookbook showcases recipes from Marine grilling competitions nationwide, including Captain Eric “Disco” Dominijanni’s “Disco’s Hot and Tangy New York Strip Steaks.” In addition to recipes, the book offers grilling tips, advice, profiles of the benefiting charities, and recipes from famous former Marines such as Ed McMahon and Lee Trevino.
One featured recipe, Disco’s Hot and Tangy New York Strip Steaks, is detailed below:
**Disco’s Hot and Tangy New York Strip Steaks**
*From Captain Eric “Disco” Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune*
**Marinade**
* 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
**Instructions**
1. Combine all marinade ingredients in a medium bowl. Place steaks in a resealable bag, pour in marinade, remove air, and seal. Refrigerate for 4-6 hours, turning occasionally.
2. Remove steaks from refrigerator 20-30 minutes before grilling. Remove steaks from bag, reserving the marinade. Bring the marinade to a boil in a saucepan for 10 seconds, then set aside half for basting. Reduce the remaining marinade over low heat until it thickens into a dipping sauce (5-10 minutes), stirring occasionally.
3. Pat steaks dry with paper towels and lightly coat with olive oil.
4. Grill steaks over direct high heat (500ºF to 550ºF) with the lid closed to desired doneness, approximately 5-7 minutes for medium-rare, turning once and basting with the boiled marinade. If flare-ups occur, move steaks to indirect heat temporarily. Remove from grill and let rest for 2-3 minutes. Serve with dipping sauce.
*Makes 4 servings*