Black Pepper Steak

• 1 (1 1/2 to 2 lb.) sirloin steak, 1 1/2 to 2-inches thick
• 2 large onions, thinly sliced
• 1 c. red wine vinegar
• 1/2 c. vegetable oil
• 1/3 c. firmly packed brown sugar
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. dried whole marjoram
• 1/4 tsp. dried whole rosemary, crushed
• 3 drops hot sauce
• 1 Tbsp. plus 1 tsp. coarsely ground pepper, divided
• tomato wedges
• fresh parsley sprigs

1. Place steak in a large shallow dish.
2. Combine onions, vinegar, oil, brown sugar, garlic, salt, marjoram, rosemary and hot sauce; pour over steak.
3. Cover and refrigerate 3 hours, turning occasionally.
4. Remove steak from marinade.
5. Press 2 teaspoons pepper onto each side of steak.
6. Grill over hot coals 15 minutes on each side or to desired degree of doneness.
7. Place steak on serving platter; garnish with tomato wedges and fresh parsley.
8. To serve, cut into serving pieces.
9. Yield:
10. 3 to 4 servings.

sirloin steak, onions, red wine vinegar, vegetable oil, brown sugar, clove garlic, salt, marjoram, rosemary, hot sauce, ground pepper, tomato wedges, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1423 (may not work)