Yield: 4 servings
|1¼ pounds||Boneless beef chuck shoulder or chuck eye steaks, cut 1 inch thick|
|¼ cup||Jamaican hot steak sauce|
|2 tablespoons||Sugar, brown; packed|
|2 tablespoons||Lime juice, fresh|
|Salt; if desired|
Combine steak sauce, sugar and lime juice; reserve 2 tablespoons marinade. Place beef steaks in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steaks from marinade and place on grid over medium coals. Grill 14 to 20 minutes for rare to medium, turning once. Brush with reserved marinade during last 2 minutes of cooking. Season with salt, if desired. Carve into thin slices.
205 calories per serving Preparation time: 7 minutes Marinating time: 6 to 8 hours or overnight Cooking time: 14 to 20 minutes.
SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council from Simply Southern the Fall 1994 Southern Living Cooking School.
Typos by Nancy Coleman.
From: Nancy Coleman Date: 09-26-94