Grilled CATALINA Rib-Eye

• 1/4 cup Kraft Catalina Dressing, divided
• 2 Tbsp. soy sauce
• 1 Tbsp. Sriracha sauce (hot chili sauce)
• 2 boneless beef rib-eye steaks (1 lb./450 g), 3/4 inch thick

1. Mix first 3 ingredients.
2. Pour half over steaks in shallow dish; turn to coat both sides of each steak.
3. Refrigerate 30 min.
4. to marinate.
5. Heat barbecue to medium-high heat.
6. Grill steaks 4 to 5 min.
7. on each side or until medium doneness (160 degrees F), brushing with remaining dressing mixture for the last few minutes.
8. Transfer steaks to cutting board; cover.
9. Let stand 10 min.
10. Cut across the grain into thin slices.

dressing, soy sauce, sriracha sauce

Taken from www.kraftrecipes.com/recipes/grilled-catalina-rib-eye-127490.aspx (may not work)