GMA Recipe: M1-A1 Main Battle Steaks

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M1-A1 Main Battle Steaks
From Capt. Robert L. Burton, MCB Quantico
Thursday, May 25, 2006

Think you know steak? Well the Marines sure do! U.S. Marines appeared on Good Morning America to present some of their favorite ways to cook a steak during Fleet Week in New York city. This recipe and lots more can be found in the new grilling cookbook, "Command of the Grill: A Salute to Steak" which raises money for charities of 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.

Try this steak and buy the cookbook!

Ingredients
Marinade

1/3 cup Dale's® Steak Seasoning

2 tablespoons Worcestershire sauce

2 tablespoons steak sauce

1 1/2 tablespoons bourbon

Butter

1/4 cup (1/2 stick) unsalted butter, softened

1 teaspoon minced garlic

1/2 teaspoon Morton & Bassett® Italian Seasoning

1/4 teaspoon granulated onion

1/4 teaspoon freshly ground black pepper

Rub

2 teaspoons Lawry's® Seasoned Salt

1 teaspoon granulated onion

1 teaspoon granulated garlic

1/2 teaspoon freshly ground black pepper

4 flatiron steaks, about 8 ounces each and 1/2-inch thick

2 tablespoons spicy brown mustard

2 cups hickory chips, soaked in water for at least 30 minutes

Directions

In a medium bowl, combine the marinade ingredients. Put the steaks in a large, resealable plastic bag and pour in the marinade. Marinate at room temperature for 20 to 30 minutes.

In a medium bowl, combine the butter ingredients and mash with the back of a fork to distribute the seasoning evenly. Set aside at room temperature.

In a small bowl mix the rub ingredients.

Remove the steaks from the bag and discard the marinade. Spread the mustard over both sides of the steaks. Season evenly with the rub.

Drain the hickory chips and scatter them on the coals (or, if using a gas grill, place them in a smoker box). With the lid closed, sear the steaks over direct medium heat (400°F to 450°F) for one minute on each side. Then grill the steaks over indirect medium heat until cooked to desired doneness, 4 to 5 minutes for medium-rare, turning once.

Remove from the grill and let rest for 2 to 3 minutes before cutting into 1/4-inch slices. Smear the top with the butter. Serve warm.

Makes 4 to 6 servings

Recipe ©2006 Weber-Stephen Products Co. from their book, "Command of the Grill. A Salute to Steak" All proceeds from the sale of the book go to charities that support wounded or killed U.S. Marines and their families.