Grilled Peppercorn Sirloin

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This steak is best marinated for just a few hours. Mixed black, green, and pink peppercorns offer slightly less heat than all black peppercorns, though you can use them instead.
3 servings (serving size: 3 ounces)


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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 $13. -Karen MacNeil

Created date

July 2005

Nutritional Information

Calories 203
Caloriesfromfat 40 %
Fat 9.1 g
Satfat 3.2 g
Monofat 4.1 g
Polyfat 0.5 g
Protein 24.5 g
Carbohydrate 4.3 g
Fiber 1 g
Cholesterol 59 mg
Iron 1.8 mg
Sodium 348 mg
Calcium 25 mg