1 1/4 pounds boneless beef chuck shoulder steak, cut 1-inch thick (Chuck eye steaks may be substituted. If used, marinate 30 minutes or up to 6 hours.)
1/4 cup Jamaican hot steak sauce, or use
regular steak sauce combined with 1/2 teaspoon crushed red pepper pods.
2 tablespoons brown sugar
2 tablespoons fresh lime juice
tablespoon salt, (optional)
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 (140 degrees F)
to medium (160 degrees F), turning once. Brush with reserved marinade during last 2 minutes of cooking. Season with salt, if desired. Carve into thin slices.
*Test about 4 inches above coals for
medium with 4-second hand count.