Recipe: Presidente Steak

May 25, 2006 — -- "Command of the Grill: A Salute to Steak" raises money for charities for wounded or killed Marines and their families.

The book features steak recipes for the grill created by active, reserve and famous former U.S. Marines. Some of the chefs came to "Good Morning America" to commemorate Fleet Week in New York.

Presidente Steak
from Staff Sgt. Jeremiah E. Batista, Camp Allen

Ingredients

Marinade

Directions

In a large, resealable plastic bag set inside a bowl, combine the marinade ingredients. Add the steaks to the bag. Press the air out of the bag, seal tightly, and turn several times to distribute the ingredients. Marinate the steaks at room temperature for 20 minutes to 30 minutes before grilling, turning the bag occasionally. Remove the steaks from the marinade, reserve the marinade, and pat the steaks dry with paper towels. Lightly coat the steaks with oil on both sides. Pour the marinade into a saucepan, bring to a boil over medium-high heat, and boil for about 10 seconds. With the lid closed, grill the steaks over direct high heat (500°F to 550°F) until cooked to desired doneness, six minutes to eight minutes for medium-rare, turning once or twice and basting with some of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for two minutes to three minutes. Serve warm.

Makes 4 to 6 servings

© 2006 Weber-Stephen Products Co. Recipe from Command of the Grill. A Salute to Steak™. Used with permission.

Learn more about "Command of the Grill: A Salute to Steak".