Grilled steaks with tomato and balsamic sauce

We love steaks but most of the times the problem is of how to cook them so they remain juicy and tender. Considering that I like my meat "well done" this is rather difficult to achieve especially when they are grilled or on the BBQ. This is a recipe which (partly) satisfies my preference of "well done" steaks or chops thanks to the nice marinade keeping the meat tender. Since I first discovered it I've cooked it many times and never failed

From a leaflet of the "AB Vassilopoulos" Super Market

Ingredients (for 6 people):
4 tbsp of white balsamic vinegar (I have also used plain vinegar)
6 beef steaks, bone in

For the sauce:
250gr. of tomato sauce (store bought or homemade)
½ tsp of honey
½ tsp of dried oregano
4 tbsp of olive oil
4 tbsp of fresh spearmint, finely chopped
1 clove of garlic, minced
salt
pepper

Method:
Preheat the oven grill to high temperature.

In a bowl put the tomato sauce, the vinegar, the oil, the honey, the garlic, the spearmint, the oregano, salt and pepper and mix well with a fork. Leave in the fridge for at least 30 minutes.

Arrange the steaks on a rack or in an oven dish and cook under the hot grill for 6-7 minutes on each side (for medium) or for 10-12 minutes on each side (for well done) or according to your preference.

When the steaks are ready brush on both sides with the marinade, put back in the oven and cook for another 20-30 seconds on each side.

Serve immediately along with crispy green salad and fries.

Note: You can put the rest of the marinate in a saucepan and boil in high heat until is reduced by half and thickened and serve seperately in a bowl