06:54 AM CDT on Wednesday, June 14, 2006

Associated Press

Tasty confirmation: Yes, the many skills of U.S. Marines, renowned for prowess in field 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 (Weber, $10 paperback).

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 a chapter titled Steak Boot Camp.

Among contributing cooks: television personality Ed McMahon and golfer Lee Treviño, former Marines, and current Marines from many ranks.

All proceeds from 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 through the Web site www.commandofthegrill.com, which also has a list of retailers of the book.

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. 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.

In a large, resealable plastic bag set inside a large bowl, combine wine, olive oil, lemon juice, marjoram, thyme, 1 teaspoon garlic salt, salt and red pepper flakes. 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 remaining 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. (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.

SOURCE: Lance Cpl. Jaynine Goodroe, MCAS Yuma, Ariz.

MARINES CAN COOK

Command of the Grill: A Salute to Steak is $10 at www.commandofthegrill.com. Proceeds benefit Marine charities.