Marinated rib-eye steaks

2 tablespoons Dijon mustard
1 teaspoon crushed garlic
2 tablespoons white balsamic or white wine vinegar
2 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper, to taste
2 8-ounce rib-eye steaks or 1 London broil or flank steak

1. Place mustard, garlic, vinegar, olive oil, salt and pepper in a gallon-sized zip-top plastic bag. Squeeze well to combine. Add the steaks and marinate, refrigerated, for 1 hour, or at room temperature for 10 minutes. (If using London broil or flank steak, place the meat in the bag and marinate, refrigerated, for several hours or over night.)
2. Cook the steaks for 3 to 5 minutes per side on a hot grill.