My husband requested steak for Father’s Day, so this is the recipe I’m using:

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.)

MIX all ingredients except steaks; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in resealable plastic bag; seal bag. Turn over to coat both sides of steak with sauce. Refrigerate 30 min. to marinate.

HEAT grill to medium-high heat. Remove steak with marinade; discard bag and marinade.

GRILL steak 4 to 5 min. on each side or until done (160°F.) Serve topped with reserved dressing mixture.

I’m serving it with corn on the cob, tossed salad, and ice cream cake for dessert.

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