Garlic Steak Match with Don Melchor Cabernet Sauvignon

1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
2 (1/2 pound) rib-eye steaks

Mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, and red pepper. Place steaks in a glass dish with the marinade, and turn to coat. For best taste, rub the marinade into the steaks. Cover, and marinate in the refrigerator for 1 to 2 days.

Preheat grill for medium-high to high heat. Coat the grill with a small amount of olive oil. Grill steaks approximately 6-8 minutes per side, or until desired taste: rare, medium, well-done.