- 4 boneless beef chuck eye steaks
- 1/2 tsp salt
- 1 Tbsp vegetable oil
- 2 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper
- 1/4 cup red wine vinegar
- 1 Tbsp sugar
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 (145°F) to medium (160°F) doneness, turning occasionally.
Nutrition information per serving: 348 calories; 19 g fat (7 g saturated fat; 8 g monounsaturated fat); 138 mg cholesterol; 391 mg sodium; 1 g carbohydrate; 0.1 g fiber; 41 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 3.2 mcg vitamin B12; 4.9 mg iron; 34.9 mcg selenium; 13.4 mg zinc.