Pepper Steak

• 4 rump or sirloin steaks
• black or fresh green whole peppers,to taste
• 2 tbsp (30 ml). olive oil
• 2 tbsp (30 ml). wine vinegar or balsamic vinegar or red wine
• 1 or more cloves garlic, to taste
• 1 tsp (5 ml). herbs, fresh or dried (I like rosemary but mixed are fine)
• chopped onion (optional)
• seasoning

1. Mix all ingredients for marinade.
2. Trim any excess fat from steaks.
3. Place steaks in a dish large enough to hold all four steaks on one layer.
4. Pour over marinade and leave for at least 1 hour (longer is better) in refridgerator.
5. Heat grill and place steaks on rack, and grill for about five minutes on each side.
6. (Longer if you like it well done).
7. Add peppercorns as the steak is turned.
8. (If you like it very peppery, put some on the first side as well - my family love it like this).

rump, black, olive oil, wine vinegar, garlic, herbs, onion, seasoning

Taken from online-cookbook.com/goto/cook/rpage/001388 (may not work)