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.

How to Make It

Step 1

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

Step 2

Prepare grill to high heat.

Step 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.

Step 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

Ratings & Reviews

EllenDeller's Review

February 20, 2012
Absolutely horrible. I love CL recipes, but apple/kiwi dressing turned my steak to a gray mushy mass, and the flavor is totally wrong for beef. Bad idea!