| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
8-12 oz top sirloin steaks |
| 3 |
tb |
Black peppercorns; coarsely ground |
| 1/4 |
c |
Cognac; warmed |
|
|
Salt to taste |
INSTRUCTIONS
From: cstarz@teleport.com (Carey Starzinger)
Date: Thu, 11 Jul 1996 07:53:31 -0700
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 mesquite coals until browned on both sides. Pour warm cognac over
steaks and ignite (if the coals don't start it directly). The flame will
burn for only a few minutes. Once the flame goes out, quickly scrape off
the excess pepper, salt to taste and serve.
bbq-digest V2 #028
From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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