Grilled Peppercorn Sirloin

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.

Yield: 3 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 40%
  • Fat: 9.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 24.5g
  • Carbohydrate: 4.3g
  • Fiber: 1g
  • Cholesterol: 59mg
  • Iron: 1.8mg
  • Sodium: 348mg
  • Calcium: 25mg


  • 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


  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 $13. -Karen MacNeil
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