Grilled Peppercorn Sirloin

Name: Grilled Peppercorn Sirloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 118 milliliters Apple-Kiwi Dressing; 0 teaspoons salt; 340 grams boneless sirloin steak (about 1 1/2 inches thick), trimmed; 2 teaspoons coarsely ground mixed peppercorns

Grilled Peppercorn Sirloin might be just the main course you are searching for. This recipe serves 3. One serving contains 171 calories, 25g of protein, and 5g of fat. If you have sirloin steak, apple-kiwi dressing, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. The Fourth Of July will be even more special with this recipe.

Instructions

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

Ingredients you will need

Apple

Steak

Kiwi

Equipment you will use

Ziploc Bags

Prepare grill to high heat.

Equipment you will use

Grill

Remove steak from marinade; discard marinade.

Ingredients you will need

Marinade

Steak

Combine peppercorns and salt; sprinkle over both sides of steak.

Ingredients you will need

Peppercorns

Steak

Salt

Place on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.

Ingredients you will need

Cooking Spray

Equipment you will use

Grill

Remove from grill; cover and let stand 10 minutes.

Equipment you will use

Grill

Cut across grain into thin slices.

Ingredients you will need

Grains

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

Ingredients you will need

Wine

Peppercorns

Steak

Equipment

Ziploc Bags

Grill

Ingredients

Servings:

118milliliters

Apple-Kiwi Dressing 0teaspoons

salt 340grams

boneless sirloin steak (about 1 1/2 inches thick), trimmed 2teaspoons

coarsely ground mixed peppercorns

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.