Quick & Spicy Beef Chuck Eye Steaks

• 20 min
• 4 SERVINGS
• 350 Cal
• 41 g Protein

Ingredients:

• 4 beef Chuck Eye Steaks, cut 3/4 inch thick (about 1-3/4 pounds)
• 1/2 teaspoon salt

• 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

Cooking:

1. 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.
2. 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. Season with salt.