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Categories:Viewed: 52 - Published at: 5 years ago
Ingredients
- 2 cups orange juice
- 1 cup thousand island salad dressing
- 1 cup Worcestershire sauce
- 2 tablespoons vinegar-based hot pepper sauce
- 2 tablespoons minced fresh garlic
- 4 (1/2 pound) 1 1/2 inch thick rib-eye steaks
- salt and pepper to taste
Method
- In a large resealable plastic bag, combine the orange juice, salad dressing, Worcestershire sauce, hot pepper sauce, and garlic. Squeeze the bag to mix well. You should have a nice brown marinade. Place steaks into the bag with the marinade, and seal. Refrigerate for 2 to 5 hours, turning over occasionally.
- Preheat an outdoor grill for high heat. When the grill is hot, lightly oil the grate.
- Place steaks onto the grill and season the tops with salt and pepper to taste. Baste with marinade. Cook for about 5 to 7 minutes, then flip over and salt, pepper and baste again. Grill for about 7 or 8 more minutes, or to desired doneness. Do not flip the steaks again. The internal temperature should be at least 145 degrees F (63 degrees C). Let steaks stand for 5 minutes before cutting, to prevent juices from running out.
- Heat the remaining marinade to a boil in a small saucepan. Use as steak sauce.
