4 boneless beef chuck eye steaks, cut 3/4 to 1-inch thick (about 1-3/4 pounds)
Marinade:
1/4 cup steak sauce
2 tablespoons packed brown sugar
2 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
Combine marinade ingredients in small bowl; remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn to coat. Refrigerate 10 minutes.
Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with reserved marinade during last 2 minutes.
Season with salt.
Makes 4 servings.