Spike Steak

• 2-inch sirloin steak (about 3 lb.)
• 4 c. coarse salt
• 1 Tbsp. black peppercorns
• 2 cloves garlic, minced
• 3/4 c. water

1. Trim excess fat from steak.
2. Crack peppercorns coarsely and mince garlic.
3. Press peppercorns and garlic into both sides of steak; let stand at room temperature 1 hour.
4. Make a thick paste of salt and water.
5. Cover top side of steak with half the mixture. If cooking over coals, cover salt side with a wet cloth or paper towel and place salt side down on grill.
6. (Cloth or paper towel holds salt in place; will char as steak cooks but will not affect taste.)
7. Cover the top with remaining salt mix and another piece of towel.
8. If broiling, put salt side up, 3 inches from heat.
9. Put salt on other side of steak when turned.
10. Cook 15 minutes on each side for rare, 25 minutes for medium rare.
11. Remove salt before eating.
12. Makes 4 to 6 servings.

sirloin steak, coarse salt, black peppercorns, garlic, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197335 (may not work)