- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/4 cup red wine vinegar
- 1/4 teaspoon sugar
- 4 boneless beef chuck eye steaks, cut 3/4 inch thick
- 1/2 teaspoon salt
- Combine oil, garlic, chili powder, oregano and red pepper in small skillet; cook over medium heat 2 to 3 minutes. Cool slightly. Stir in vinegar and sugar. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes.
- Remove steaks; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 11 minutes for medium rare to medium doneness, turning once. Season with salt.