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Ultimate Grilled Steak

Beef
  • Prep Time: 5 min.
  • Cook Time: -
  • Serves: 4
Kraftfoods.com

Recipe Provided By: Kraftfoods.com

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Average (40 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 1/2 cup A.1. Original Steak Sauce
  2. 1/2 cup KRAFT Balsamic Vinaigrette Dressing
  3. 2 small cloves garlic, minced
  4. 1 teaspoon dried oregano leaves
  5. 2 (8 ounce) beef rib eye steaks

Cooking Directions

  1. Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
  2. Preheat grill to medium-high heat. Drain steak; discard marinade. Grill steak 4 to 5 min. on each side or until medium doneness (160 degrees F.) Serve drizzled with reserved 1/4 cup dressing mixture.
  3. Grill steak 4 to 5 min. on each side or until medium doneness (160 degrees F.) Serve drizzled with reserved 1/4 cup dressing mixture.

Yield: 4 servings

3. Still Hungry?

A succulent steak gilled on the BBQ is a beautiful thing. There are lots of ways to flavor a great cut of steak, but we have got a recipe that rises above the rest. The combination of herbs, spices and flavors will simply blow your mind. It is as simple as mixing the ingredients and marinating. A special treat you will savor all summer long!

Notes:

Serving Suggestion

Balance this barbecued steak with smart side dishes, such as grilled vegetables and a mixed green salad for a delicious summertime dinner.

Make Ahead

Place steak in large freezer-weight resealable plastic bag. Add marinade; seal bag. Freeze up to 2 months. Thaw in refrigerator, then cook as desired. The meat marinates as it thaws.

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Average (40 Ratings): 3.5 out of 5 stars

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6 reviews

Most Helpful Reviews

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  • Maybe a bit too strong marinade

    hkaplan2 - July 6, 2007 12:51:43 PM PST
    Great steak does not need A-1 PLUS balsamic vinager dressing. Way too strong a flavor, particularly for a good rib eye steak.

    Less is more. The very best steak houses go light on the marinande and seasonings. The key is proper grilling.

    3 of 3 found this review helpful.

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  • Something very similar?

    featherboat - April 7, 2008 01:59:24 PM PST
    I agree with a previous review .... a half cup of A-1 is too much. Instead, try a 1/4 cup and add 4-6 tablespoons of lemon juice. Reconstituted works just fine.

    Then allow the steaks to marinade in this mixture for a period of at least 2 hrs. in the refrigerator prior to grilling, turning at least once.

    A great steak is only turned once on the grill, and when it is, sprinkle on a liberal dose of the remaining marinade at that time and some coarse ground black pepper to taste.

    Wonderful !

    1 of 1 found this review helpful.

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  • Easiest way to ruin a good steak?

    os10867nu - April 7, 2008 01:38:54 PM PST
    why start with Kraft, or course....

    If you need to add this stuff to your steak, then you either didn\'t buy a very good steak, or don\'t really care for steak.

    1 of 2 found this review helpful.

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  • preference

    jhart500 - November 18, 2007 07:38:29 PM PST
    I like to use worcestershire instead of a1. and season to taste with seasoning salt

    1 of 2 found this review helpful.

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  • Only one change

    Jamers - July 17, 2007 09:15:47 PM PST
    I would use Worcestershire sauce in place of the dressing, it will be a nice complement to the A-1, Garlic and Oregano.


    ~Jamie

    1 of 2 found this review helpful.

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