- 1-1/2 to 2 teaspoons coarsely ground pepper
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1/4 teaspoon paprika
- 4 boneless beef top loin steaks (8 ounces each)
- In a small bowl, combine the pepper, onion salt, garlic salt and paprika if desired. Rub onto both sides of steaks.
- Grill, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.
Originally published as Grilled Peppered Steaks in Quick Cooking July/August 2004, p6
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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