Place steaks on a cutting board and cover with plastic wrap. Pound the meat with a meat millet, being careful not to hit the bones to tenderize and flatten the steaks. Trim the fatty parts on the outside of the steaks.
Place in a bowl or a large zip lock bag. Add the olive oil, vinegar and seasoning. Cover and refrigerate for at least 30 minutes to up to 24 hours.
Preheat a gas grill to 450-500F. Clean the grates.
Place the meat (make sure there is no oil dripping) on the grill and cook for 5-6 minutes per side, until charred and the internal temperature reaches at least 145 F. I cook it to a slightly higher temperature.
Let the meat rest for 3-5 minutes. Serve.