In a bowl large enough to hold the meat, combine the cola, BBQ sauce, Italian dressing, teriyaki sauce, olive oil, and salt and pepper. Add the meat, cover, and marinate overnight in the refrigerator. Grill to desired doneness.
First, choose good-quality steak . For this recipe the steak should not be too thin. Porterhouse, sirloin and eye fillet cuts are the most tender. This recipe is designed to serve two, but you can easily multiply the marinade ingredients to make a larger quantity. Trim any excess fat from the
Place garlic and peppers in a huge bowl. Add sherry vinegar and molasses. Stir until thoroughly blended. Whisk in olive oil and salt. Add 3 sprigs marjoram and 1/2 cup cold water. Place steaks in the marinade, pushing them down so they are completely submerged. Cover with plastic wrap and