Featured in the May 2011 Newsletter
Recommended Pairing: Angry Wife Red
(4) ½-pound rib-eye steaks
½ cup balsamic vinegar
¼ cup soy sauce
4 tablespoons minced garlic
3 tablespoons honey
3 tablespoons olive oil
3 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons onion powder
½ teaspoon salt
1 teaspoon cayenne pepper
In a medium bowl, mix the vinegar, soy sauce, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder and cayenne pepper. Place steaks in shallow glass dish with the marinade and rub to coat. Turn, and repeat on other side. Cover, and marinate in the refrigerator for 1-2 days.
Grill steaks, uncovered, over medium heat for 6-8 minutes per side or until the internal temperature is 145 ° F on a meat thermometer in the center of the steak. Serve with wild rice and fresh steamed broccoli.