This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 bottle KC Masterpiece Honey Teriyaki barbeque sauce (1 bottle does about
your favorite grilling steaks
Montreal Steak seasoning
Cut your steaks and trim off the fat from the edges--use a fork to poke holes
all over the top and bottom of each steak. Place steak pieces on a cutting
board--place a piece of Saran Wrap over the top of each steak piece use a
meat tenderizer to pound the steaks on each side. Sprinkle each side of each
steak with Montreal Steak seasoning and use the back of a fork to press the
seasoning mixture into the steaks. Place cut steaks one at a time into a large
Ziploc bag and pour some of the barbeque sauce on top of each steak piece
as you add it to the bag. Pour any extra barbeque sauce into the bag.
Squeeze out the air from the bag before zipping it shut. Carefully work the
outside of the bag to knead the barbeque sauce into the steaks. Place the
bag on a dish and refrigerate the steak bag at least a few hours before
grilling the steaks. When ready to grill, use tongs to remove each steak from
the bag and place each steak on preheated grill. Use the leftover barbeque
sauce in the bag to brush on to both sides of the steaks as you are grilling
them. Note: this barbeque sauce discolors the steaks so it's much harder to
tell when they are cooked.