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Grilled Peppercorn Sirloin

Yield 3 servings (serving size: 3 ounces)
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.


  • 1/2 cup Apple-Kiwi Dressing
  • 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

Nutrition 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

How to Make It

  1. Combine Apple-Kiwi Dressing and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours, turning bag occasionally.

  2. Prepare grill to high heat.

  3. 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.

  4. 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