Tart and Tangy Steak

• 14 cup whole grain mustard (Dijon mustard works too)
• 14 cup steak sauce
• 1 tablespoon crushed garlic
• 1 tablespoon dried parsley
• 1 tablespoon lemon juice
• 4 rib eye steaks, approximately 1 1/2 to 2 pounds total (Or whatever steak you want)
• 2 tablespoons McCormick's Montreal Brand steak seasoning

1. In a large resealable plastic bag combine mustard, steak sauce, garlic, lemon juice and parsley.
2. Massage the bag to combine the ingredients.
3. Place steak into bag with the marinade and massage bag to coat steaks.
4. Allow to marinate for a least 30 minutes or as long as overnight, refrigerated.
5. Preheat grill to medium-high heat
6. Remove steaks from bag and sprinkle both sides with the steak seasoning.
7. Place on a well oiled grill and cook 4-5 minutes per side for medium-rare.
8. Remove steaks and cover with foil.
9. Let rest for 5 minutes before serving to allow the juices to redistribute.
10. Guidelines if using a meat thermometer: Rare 120 to 125 F - center will be bright red and pinkish toward the exterior.
11. Medium Rare 130 to 135 F - center will be very pink and slightly brown toward the exterior.
12. Medium 140 to 145 F - center will be light pink and the outer portion will be brown.
13. Medium Well 150 to 155 F - no pink anywhere.
14. Well Done 160 F and above.

grain mustard, steak sauce, garlic, parsley, lemon juice, eye steaks

Taken from www.food.com/recipe/tart-and-tangy-steak-409593 (may not work)