Quick & Spicy Beef Chuck Steaks 4 boneless chuck eye steaks, cut 3/4-inch thick (about 1 3/4 pounds)
½ teaspoon salt
Marinade:
1 tablespoon vegetable oil
2 garlic cloves, minced
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon crushed red pepper
¼ cup red wine vinegar
¼ teaspoon sugar
1. Combine oil, garlic, chili powder, oregano and red pepper in small skillet, and cook over medium heat 2 to 3 minutes. Cool slightly. Stir in vinegar and sugar. Place steaks and marinade in resealable plastic bag and turn to coat. Close bag securely and marinate in refrigerator 30 minutes. 2. Remove steaks and discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet and cook 9 to 11 minutes for medium-rare to medium doneness, turning once. Season with salt.
