Rock 'n Rib-Eye Steaks

• 1 cup diana marinade, Steak Spice Flavour
• 1 cup beer
• 12 teaspoon salt
• 12 teaspoon pepper
• 4 thick rib eye steaks
• 16 ounces assorted mushrooms
• 1 14 cups barbecue sauce, divided (Diana Sauce, Western Smokehouse Flavour)
• 1 tablespoon butter, melted
• 2 green onions, thinly sliced

1. Blend marinade and beer; pour over steaks and marinate for 15 minutes.
2. Remove steaks from marinade and pat dry with paper towel; discard used marinade.
3. Season steaks with salt and pepper.
4. Meanwhile, preheat grill to medium-high.
5. Toss mushrooms with 1/4 cup sauce and the melted butter.
6. Spread mushrooms on a large piece of foil; top with a second sheet and crimp the edges together to make a thin, tightly closed packet.
7. Grill steaks and mushroom packet, turning once, for 4-5 minutes per side for medium, or until cooked to preferred doneness.
8. Baste the steaks liberally with remaining Diana sauce while grilling.
9. Carefuly open mushroom packet and sprinkle in green onions.
10. Serve with mushrooms mixture.
11. VARIATIONS:.
12. For family steaks, blend tomato juice with marinadeand use Diana Sauce original flavour on the grill.
13. For Whisky maple steaks, blend whisky with marinade and use Diana Sauce, Maple flavour on the grill.

marinade, beer, salt, pepper, mushrooms, barbecue sauce, butter, green onions

Taken from www.food.com/recipe/rock-n-rib-eye-steaks-346281 (may not work)