4 boneless beef rib-eye steaks (1½-inch thick) 

¾ cup orange juice 

¼ cup lemon juice 

2 Tbsp Worcestershire sauce

1 Tbsp olive oil 

2 cloves garlic, peeled and minced 

1½ tsp pepper 

¼ cup fresh marjoram leaves

1 tsp lemon zest 

Salt and pepper

1 orange, cut into 4 wedges

Preparation:   Serves 4

Trim excess surface fat from steaks. Rinse steaks and pat dry. In a large zip-top plastic bag, combine orange juice, lemon juice, Worcestershire, olive oil, garlic and pepper. Add steaks; seal bag and turn as needed to coat all steaks with marinade. Chill for at least 30 minutes.

Preheat grill to high.

Lift steaks from marinade (discard marinade) and lay on an oiled barbecue grill over high heat; close lid. Cook steaks, turning once, until browned on both sides, 10 to 13 minutes for medium-rare. Transfer steaks to plates. Let rest for 3 to 5 minutes. Sprinkle with marjoram leaves, lemon zest, salt and pepper to taste. Serve with orange wedges to squeeze over the top.