1/2 cup balsamic vinegar
1/4 cup gluten-free 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 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
1. In a ziploc bag, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, and cayenne pepper.
2. Place steaks in the ziploc bag with the marinade, and turn to coat. Cover and marinate in the refrigerator for 4 to 24 hours.
3. Preheat grill for medium-high to high heat. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.