~ 4 (1 1⁄2 Inch Semi-Boneless Delmonico Steaks)
~ 4 Tbsp. Olive Oil (Divided)
~ 4 Tbsp. Balsamic Vinegar (Divided)
~ 1 1⁄2 Tsp. Minced Garlic (Divided)
~ 1/2 Cup Sliced Black Olives
~ 1/2 Cup Chopped Bell Peppers
~ 1/4 Tsp. Red Pepper Flakes
In a bowl, combine 2 tbsp. each of olive oil and vinegar plus the garlic. Place steaks in a baking dish, cover with the olive oil mixture, refrigerate for 4 hours or overnight turning over often. In a hot skillet cook steaks about 5 minutes per side to desired doneness. Remove steak from skillet and keep warm. Add all remaining ingredients stirring occasionally and simmer about 5 minutes then serve over steaks.