Steak Aceto (Vinegar Steak)
by Frank Mussoline

URL Source:
Source: Lefty
Course: Main
Cuisine: Italian
Food Group: Beef
Serves: 2


2 whole Ribeye Boneless Steaks, (one inch thick) (Delmonico)or Porterhouse
6 clove(s) Garlic
2 tablespoon(s) Extra Virgin Olive Oil
2 tablespoon(s) Italian seasoning, dried basil and oregano
1/4 cup(s) Nakano Red Wine Vinegar (Available at Publix)
1/4 cup(s) Balsamic Vinegar
Heat oil in skillet. Add chopped garlic and cook unitl just golden, 2 to 3 minutes. Add steaks and cook to desired doneness, medium works well with us. Salt pepper and italian seasonings on each side while cooking. When steaks get to medium add the vinegar and cook for another 4 or 5 minutes turning the steaks once. Serve with plenty of Italian bread for dipping.