Grilled Ribeyes with Mango Salsa

Ingredients
4 beef ribeye or chuck top blade steaks, cut 3/4-inch thick
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup lime juice
2 Tbsp. vegetable oil
2 cloves garlic, crushed
1 Tbsp. chili powder
1 Tbsp. brown sugar
Mango Salsa
Instructions
Mix Worcestershire, soy sauce, lime juice, vegetable oil, garlic, chili powder and brown sugar. Place steaks in a sealable plastic bag. Pour mixture over steaks. Seal bag and turn to coat steaks. Refrigerate and marinate 15-30 minutes.

Place steaks on grid over medium ash-covered coals. Grill steaks uncovered 8-10 minutes for medium-rare to medium doneness, turning once.

Remove steaks from grill and serve with Mango Salsa.