I cook my hog sausage in Sunny D and enough Worcestershire sauce to turn slightly brown (then water to thin if out of oj). Makes a sausage-dog with mayo and mustard and perhaps dill relish have a bfast flavor.
Just this morning I was asked if I'd be willing to cook steaks as a going away party for a group of people. One guy pepped said a steak competition cook he knows marinates in Dale's and Italian dressing.
I just use AP seasoning (salt pepper garlic) on steaks and most meats now, Meat Church Holy Cow on most large cuts.
For a "treat" we marinate boneless skinless breasts "nuggets" in dill pickle juice for homemade "chick-fil-a" nuggets and even breasts we cook in the air fryer.