Grilling For A Great Cause
Below is a MRR and PLR article in category Product Reviews -> subcategory Book Reviews.
Grilling for a Great Cause
Grilling for a Great Cause
What makes the perfect steak? According to a new cookbook, the secret might just be a few good Marines.
Weber's new cookbook, "Command of the Grill - A Salute to Steak,™" features mouthwatering steak recipes crafted by active, reserve, and renowned former U.S. Marines. All proceeds from the $10 cookbook will support four charities dedicated to U.S. Marines and their families affected by duty-related injuries or fatalities: Fisher House™, Wounded Warrior Project, Injured Marine Semper Fi Fund, and the Marine Corps Law Enforcement Foundation.
To purchase "Command of the Grill - A Salute to Steak" and support these heroes, visit www.commandofthegrill.com.
"Our goal is to raise at least half a million dollars," explains Mike Kempster Sr., Executive Vice President of Weber-Stephen Products Co. "We want to honor the brave men and women who face challenges upon returning home."
The cookbook includes recipes from winners of grilling competitions at Marine installations nationwide, such as Capt. Eric Peter Dominijanni's Disco's Hot and Tangy New York Strip Steaks. It also offers grilling tips, profiles of the charities, and recipes from 10 notable former Marines, including Ed McMahon and Lee Trevino.
Disco's Hot and Tangy New York Strip Steaks
Created by Captain Eric "Disco" Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune
Marinade Ingredients:
- 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. Mix marinade ingredients in a medium bowl. Place steaks in a resealable plastic bag and pour in the marinade. Seal the bag, removing air, and turn to coat the meat. Refrigerate for 4-6 hours, turning occasionally.2. Allow steaks to sit at room temperature for 20-30 minutes before grilling. Remove steaks from the bag and reserve the marinade. Bring the marinade to a boil in a small saucepan for 10 seconds, reserving half for basting. Simmer the rest until it becomes a dipping sauce, about 5-10 minutes.
3. Pat steaks dry and lightly coat with oil.
4. Preheat the grill to high heat (500°F to 550°F). Grill the steaks with the lid closed until desired doneness, 5-7 minutes for medium-rare, turning once and basting with the boiled marinade. If flare-ups occur, move steaks to indirect heat. Let them rest for 2-3 minutes. Serve with the dipping sauce.
Enjoy four delicious servings and contribute to a worthy cause at the same time!
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