1/2 Cup Honey-Serrano Vinegar
1/2 Cup Chipotle Olive Oil
1 tablespoon sea salt
2 cloves Garlic, minced
fresh ground pepper to taste
4-8 to 10 oz. rib-eye steaks
Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-restrictive pan or container.
Pour the marinade over and massage it into the steaks. Cover and allow to marinate refrigerated, for a minimum of two hours, or up to six hours.
Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving.