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      1 1/4 pounds boneless beef chuck shoulder steak, cut 1-inch thick (Chuck eye  steaks may be substituted. If used, marinate 30 minutes or up to 6 hours.) 
      1/4 cup Jamaican hot steak sauce, or use regular steak sauce combined with 1/2 teaspoon  crushed red pepper pods.
      2 tablespoons brown sugar
      2 tablespoons fresh lime juice
      tablespoon salt, (optional)


    Combine steak sauce, sugar and lime juice; reserve 2 tablespoons marinade. Place beef  steaks in plastic bag, add remaining marinade, turning to coat. Close bag securely and  marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.  Remove steaks from marinade and place on grid over medium coals*. Grill 14 to 20 minutes  for rare (140 degrees F) to medium (160 degrees F), turning once. Brush with reserved  marinade during last 2 minutes of cooking. Season with salt, if desired. Carve into thin  slices.

    *Test about 4 inches above coals for medium with 4-second hand count.

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