Blue Cheese Steaks
|Unsweetened pineapple juice||3⁄4 Cup (12 tbs)|
|Teriyaki sauce||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Rib-eye steaks||48 Ounce (6 Pieces, 8 Ounce Each, 1 1/2 Inches Thick)|
|Garlic||2 Clove (10 gm), halved|
|Crumbled blue cheese||4 Ounce (1 Package)|
1)In a large shallow container, combine pineapple juice, teriyaki sauce and clove garlic and add steaks into it.
2)Cover the mixture and refrigerate for two hours, turning it frequently.
3)From the marinade remove steaks and place steaks on each side over hot coals.
4)Remove the steaks from the grill and rub with garlic cloves.
5)Make four pockets on both the sides of the steaks by cutting inch-long diagonal slits, 1/2 inch in depth and fill it with cheese.
6)Again keep the meat on the grill and cook over medium coals for at least eight minutes per side.
7)Serve it hot.