Quick and Spicy Beef Chuck Steaks

4 boneless beef chuck eye steaks, cut 3/4 inch thick (about 1-3/4 pounds)
1/2 teaspoon salt

Marinade:
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

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.

Makes 4 servings
Source: Cattlemen's Beef Board