GRILLED BEEF STEAKS WITH LIME-JALAPENO MARINADE

4 well-trimmed boneless beef top (strip) or ribeye steaks, cut 1 inch thick (about 2 1/2 to 3 pounds)
FOR THE MARINADE:
1/2 cup red currant jelly
1/2 cup fresh lime juice
1/4 cup chopped seeded jalapeno peppers
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1 clove garlic, minced
1/4 teaspoon ground allspice

Place jelly in microwave-safe bowl. Cover and microwave on HIGH 1 minute or until jelly is just melted, stirring once.

Add remaining marinade ingredients, mixing well. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes.

WHEN READY TO COOK:
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.

Source: National Cattlemen's Beef Association