Salt And Pepper Crusted Steak

• 4 -5 lbs boneless sirloin steaks, 3 inches thick,about
• 1/3 cup corn oil
• 1/3 cup prepared mustard
• coarse salt, about 1 cup
• 2 tablespoons cracked black peppercorns

1. Trim excess fat from steak.
2. Slash the fatty edge of the steak to keep it from curling.
3. Mix oil and mustard and spread it in a thick layer over the steak, top and bottom.
4. Mix salt with pepper and coat steak with this mixture, pressing the layer firmly onto the steak.
5. Place steak on wax paper and let stand for 30 minutes at room temperature.
6. Place steak 6 inches above gray coals and grill for 20 minutes on each side for rare, 25 minutes per side for medium.
7. Use tongs to turn the steak to keep from piercing the meat.
8. Break the crust from the steak and cut meat into thin slices across the grain.
9. Serve as is or on rye bread toast.

boneless sirloin steaks, corn oil, mustard, coarse salt, cracked black

Taken from www.food.com/recipe/salt-and-pepper-crusted-steak-86016 (may not work)