1/2 cup A.1. Original Steak Sauce 1/2 cup KRAFT Balsamic Vinaigrette Dressing 2 small cloves garlic, minced 1 tsp. dried oregano leaves 2 beef rib-eye steaks (1 lb.)
1. FIND the perfect cut. The best beef cuts for grilling are tender and include the rib-eye (pictured), top sirloin, top loin, T-bone and tenderloin. With any cut, look for meat that is bright red, with white fat evenly marbled throughout.
2. MIX your marinade. Combine steak sauce, dressing, garlic and oregano. The vinaigrette dressing will help tenderize the meat.
3. POUR 3/4 of the marinade over steaks in a resealable plastic bag, reserving 1/4 cup. Seal bag; refrigerate 30 min. to marinate. Turn steaks occassionally to allow even exposure to the marinade.
4. PREHEAT grill to medium-high heat. Drain steak; discard marinade. Grill steak 4 to 5 min. on each side or until medium doneness (160°F).
5. TEST for doneness. Insert a digital or dial thermometer into the center of the thickest part of the meat. Desired doneness temperatures are: 145°F for medium rare (warm, red center); 160°F for medium (hot, pink center); and 170°F for well-done (no pink at the center).
6. LET steak stand for a few minutes and cover with foil to keep it warm and juicy. Do not put the steak on the original platter used to carry raw steak. Drizzle steak with reserved 1/4 cup dressing mixture and serve. Makes 4 servings.