- 1/4 cup steak sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground red pepper
- 4 boneless beef chuck eye steaks, cut 3/4 to 1 inch thick (about 1-3/4 pound
- Preheat barbecue grill. Combine steak sauce, brown sugar, lime juice, and pepper in small bowl; remove and reserve 2 tablespoons. Place steaks and remaining marinade in food-safe plastic bag; turn to coat. Refrigerate 10 minutes.
- Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with reserved marinade during last 2 minutes. Season with salt.