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THREE-PEPPER STEAK
Sear: High, Cook: Indirect/High
6 steaks, about 1-1⁄2" thick
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons Szechwan peppercorns
1⁄8 teaspoon ground allspice
Trim excess fat from steaks and discard fat. Coarsely
crush peppercorns; mix peppercorns and allspice. Rub
peppercorn mixture onto both sides of steaks. Refrigerate
steaks, covered, 1 to 2 hours. Allow the meat to stand at
room temperature for 20 to 30 minutes before grilling.
Sear steaks over Direct High heat for 8 to 10 minutes,
turning once halfway through grilling time. Continue
grilling over Indirect High heat for 4 to 6 minutes
for medium-rare doneness.
Makes 6 servings.
SAVORY HERBED STEAK
Sear: High, Cook: Indirect/High
4 steaks, about 1-1⁄2" thick
Extra-virgin olive oil
1-1⁄2 teaspoons dried basil leaves
1 teaspoon dried tarragon leaves
1 teaspoon dried chives
4 cloves garlic, minced
Trim excess fat from steaks and discard fat. Brush or
spray steaks on both sides with oil. Combine herbs and
garlic; mash with fork to form a paste. Rub herb mixture
onto both sides of steaks. Refrigerate steaks, covered,
1 to 2 hours. Allow the meat to stand at room
temperature for 20 to 30 minutes before grilling.
Sear steaks over Direct High heat for 8 to 10 minutes,
turning once halfway through cooking time. Continue
grilling over Indirect High heat for 4 to 6 minutes for
medium-rare doneness.
Makes 4 servings.
MARINATED FLANK STEAK
Direct/Medium
For the marinade:
1⁄2 cup olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, minced
1⁄4 teaspoon freshly ground black pepper
1 flank steak, about 1-1⁄2 pounds and 3⁄4" thick
To make the marinade: Combine marinade ingredients
in a shallow, non-metal container. Place steak in marinade
turning to coat completely. Marinate covered in the
refrigerator for at least 4 hours or overnight.
Remove steak from marinade and discard the marinade.
Allow the steak to stand at room temperature for 20 to
30 minutes before grilling. Grill over Direct Medium heat
until medium rare, 8 to 10 minutes, turning once halfway
through grilling time. Cut steak diagonally across the grain
into thin slices before serving.
Makes 4 servings.
97668_US_1005.indd 597668_US_1005.indd 5 10/11/05 1:13:04 PM10/11/05 1:13:04 PM
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