Grilled Peppercorn Sirloin
- 1 (3/4-pound) boneless sirloin steak (about 1 1/2 inches thick), trimmed
- 2 teaspoons coarsely ground mixed peppercorns
- 1/4 teaspoon salt
- Cooking spray
- Combine Apple-Kiwi Dressing and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours, turning bag occasionally.
- Prepare grill to high heat.
- Remove steak from marinade; discard marinade. Combine peppercorns and salt; sprinkle over both sides of steak. Place on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; cover and let stand 10 minutes. Cut across grain into thin slices.
- Wine note: To me, steak says cabernet sauvignon. But with this dish, I'd choose cabernet for another reason, too--the peppercorns, which have a definitive flavor that's bold enough to need a structured red as a contrast. Cabernets are usually pricey, but here's a terrific quaffer that's a steal: Raymond Vineyards "Amberhill" Cabernet Sauvignon. The 2002 is $ -Karen MacNeil
boneless sirloin steak, salt, cooking spray
Taken from www.myrecipes.com/recipe/grilled-peppercorn-sirloin (may not work)