Spike steak

Yield: 6 servings

Measure Ingredient
2 \N Inch Sirloin Steak about 3 Pounds
1 tablespoon Black Peppercorns
2 \N Cloves Garlic Minced
4 cups Coarse Salt
¾ cup Water

Trim excess fat from steak. Crack peppercorns coarsely and mince garlic.

Press peppercorns and garlic into both sides of steak and let stand at room temperature for 1 hour. Make a thick past of salt and water; cover top side of peppered steak with half the mixture. If cooking steak over coals, cover salt side with a wet cloth or paper towel and place salt side down on grill. (Cloth or paper holds the salt in place; will char as the steak cooks, but this does not affect the taste.) Cover top side with remaining salt mixture and another piece of wet cloth or pap-er towel. If broiling, put salt side up, 3 inches from heat. Put salt on other side of steak when it is turned. Cook 15 minutes on each side for rare, 25 minutes for medium rare. Remove salt before eating.

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