Orange-Glazed Steaks

This is one of the greatest recipes we know.  We got it off the internet YEARS ago.  We always use whatever critter our husbands have in the freezer.  Beef, deer, elk, whatever you have will work.

Orange-Glazed Steaks

2/3 c dry red wine (we usually use merlot)
1/2 c fresh orange juice
1/3 c fresh lime juice
1/2 c honey
1/4 c cider vinegar
1/4 c soy sauce
2 tbsp olive oil
1 1/2 tsp minced garlic (we use the kind in the jar)
1 tsp finely grated orange zest
1 tsp Tabasco sauce
1/2 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp ground black pepper
4-6 lbs steaks

1. Lay steaks in a shallow glass baking dish.
2. Mix all marinade ingredients well in a separate bowl, until honey is dissolved.
3. Pour marinade over steaks.
4. Cover and marinade overnight.
5. Bring the steaks to room temperature.
6. Remove steaks from marinade and cook to desired temperature (we usually grill them on the BBQ, but broiling them would work, too).
7. Place the marinade in a large skillet and bring to a boil over high heat.
8. Continue to boil until the liquid is syrupy and mahogany-colored.  Remove from heat.  There should be about a cup of glaze.
9. While cooking the steaks, brush the glaze on both sides of the steaks.
10. You can use remaining glaze for sauce when serving.

p.s.  We have made this dish a LOT and we can never get the glaze to thicken.  These steaks are amazing without adding any glaze upon cooking or serving.  We keep trying the glaze just for principle now.  LOL

p.p.s.  UPDATE 12/3/13:  After making this dish most recently, we have mastered the glaze! 

1. Using a large stock pot, bring glaze to a boil.
2. Turn heat to medium and cook, uncovered for 2 hours for a thick glaze.  For a thinner sauce, 1 hour and 45 minutes.
3. Stir occasionally.
4. This taught us the lesson "LOW AND SLOW".