6 each 8-12 oz top sirloin steaks
3 tablespoons Black peppercorn coarsely ground.
1/4 cup red wine warmed
Salt to taste
Pat steaks dry with paper towels. Using the palm of your hand, gently but firmly press crushed peppercorns into both sides of the meat. Grill steaks over hot coals until browned on both sides. Pour warm wine over steaks. Salt to taste and serve.
Brisket, back ribs, rib roast, chuck roll, shoulder clod, tri-tip, sirloin, meatloaf etc.
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