Peppered Steaks with Salsa

• 4 boneless ribeye (8 oz each)

Marinade:

• 1/2 cp red wine vinegar
• 2 tbls lime juice
• 2 tbls olive oil
• 2 tsp chili powder
• 1 garlic clove minced
• 1-2 tsp crushed red pepper flakes
• 1 tsp salt
• 1/2 tsp pepper

 Salsa:

• 1 lg tomato, seeded & chopped
• 1 md ripe avocado chopped
• 2 green onion thinly sliced
• 1 tbls lime juice
• 1 tbls minced fresh cilantro
• 1 garlic clove minced
• 1/4 - 1/2 tsp salt
• 1/4 tsp pepper

How to Prepare:
In large resealable bag or shallow glass dish, combine first 8 marinade ingredients.

Mix well & remove 1/4 cp for basting. Refrigerate. Add steaks to remaining marinade and refridgerate for 2 hours or overnight turning to coat.

Meanwhile, combine salsa ingredients, cover and chill.

Grill covered over medium heat 7-8 minutes on each side, basting with reserved marinade or until meat reaches desired doneness.