The Barbecue Cookbook/1988

Grilled Black Pepper Steak
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 (1-1/2 to 2 pound) sirloin steaks (1-1/2 to 2 inches thick) 2 large onions, thinly sliced 2 cloves garlic, minced
2 cups red wine vinegar 1 cup vegetable oil 2/3 cup firmly packed brown sugar
1/2 teaspoon salt 1/2 teaspoon dried whole marjoram 1/2 teaspoon dried whole rosemary, crushed
6 drops of hot sauce 2 tablespoons plus 2 teaspoons coarsely ground pepper, divided



1 Trim excess fat from steaks, and place steaks in a large shallow container. Combine remaining ingredients except pepper, stirring well; pour over steaks. Cover and refrigerate 3 hours, turning steaks occasionally.
2 Remove steaks from marinade. Press 2 teaspoons pepper into each side of each steak. Grill steaks over hot coals 15 minutes on each side or until desired degree of doneness.

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