1 (15-ounce) bottle of A.1. Steak Sauce
1 (16-ounce) bottle of Italian salad dressing
1/2 cup vinegar
1/2 cup molasses
1/2 teaspoon garlic salt
Salt and pepper to taste
Mix liquid ingredients in a bowl deep enough to cover your steaks. Steaks can be on top of one another, provided you alternate regularly, turning steaks every 30 minutes. For best results, marinate in the refrigerator for at least 2 hours, preferably overnight.
Once on the grill, sprinkle with salt, pepper, and garlic salt; sprinkle with parsley if desired.
This makes quite a bit of marinade, but it keeps well if you refrigerate in a mason jar.
**Thoughts~Eh. I wasn't a huge fan. My hubby liked it though.**
*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.