2 tablespoons triple sec
1 tablespoon sugar
2 garlic cloves
1/8 teaspoon red pepper flakes
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 tablespoon Vegetable oil
4 Rib-Eye Steaks
Combine all ingredients in a ziptop bag, coating steak well. Refrigerate for 4 to 6 hours. Place steak on counter 20 minutes before ready to grill. Heat grill to medium-high heat. Lightly oil grill grates. Discard marinade and pat steaks dry with paper towels. Place on gill for 5 minutes, flip steaks, and continue to grill until desired degree of doneness.