Spicy Peppered Steaks

Forget pre-ground pepper. This recipe starts with whole peppercorns crushed with a rolling pin so you get rough, uneven pieces that bite back. Mixed into a marinade of steak sauce, Dijon mustard, and brown sugar, they cling to the surface of each sirloin steak and form a peppery crust on the grill.

The overnight marinade does two things. The acid in the steak sauce and mustard tenderizes the meat, and the brown sugar caramelizes over high heat, creating charred, sweet-spicy edges. Baste with the marinade as you grill for extra layers of flavor on the crust.

Sirloin is lean, so don’t overcook it. Pull the steaks off the grill at medium-rare to medium and let them rest 5 minutes before cutting.

Chef Tips

• Crush the peppercorns in a zip-lock bag with a rolling pin for easy cleanup. You want coarse, irregular pieces, not fine powder.
• Pat steaks dry before grilling even after marinating. Wet surfaces steam instead of sear.
• Boil any leftover marinade for at least 2 minutes before using it as a finishing sauce. It’s been sitting in raw meat juices.
• Let steaks come to room temperature for 20 minutes before grilling for more even cooking.

Variations

• Add a tablespoon of bourbon to the marinade for a smoky, boozy kick.
• Mix in red pepper flakes with the peppercorns for extra heat.
• Use the same marinade on thick-cut pork chops or lamb chops.