Pound the steaks to flatten them.
Use a bowl large enough to hold the steaks, and mix in it the vinegar and olive oil.
Push garlic through a press into the mixture, and add the rosemary.
Mix well, then place steaks in the mixture and turn them until coated.
Steaks can be grilled or pan-fried.
If you grill them, cook over brisk heat for 2 or three minutes on a side and keep basting with the marinade throughout.
To panfry, place steaks and marinade in a very hot skillet and cook for three to four minutes on a side.
Turn steaks twice and spoon marinade over each time.
Sprinkle with salt and pepper to taste.
Serve topped with lemon slices.
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