½ cup lemon juice
2 tbsp. oil
1 garlic, crushed
1 tsp. chili powder
1 tsp. seasoned salt
½ tsp. white pepper
4 beef rib eye steaks, cut ¾ to 1” thick
In shallow glass dish, combine all the ingredinets except steaks. Add steaks;
turn to coat with marinade. Cover and refrigerate at least 2 hours or
overnight. Drain steaks; reserve marinade. Grill steaks on uncovered
grill, over medium hot. About 15 minutes or until cooked, turning and
basting often with marinade.
Makes 4 servings
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