Weber Summit - Page 7

THREE-PEPPER STEAK
Barbecue: Direct/High
Steaks of your choice, about 25mm thick
Three-peppercorn mixture
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons Szechwan peppercorns
1
/8 teaspoon ground allspice
Coarsely crush peppercorns and mix together with
the allspice
Trim excess fat from steaks and discard fat. Rub pep-
percorn mixture onto both sides of steaks.
Refrigerate steaks, covered, 1 to 2 hours. Cook steaks
over Direct High heat for 4-6 minutes each side or
until cooked to your liking.
SAVOURY HERBED STEAK
Barbecue: Direct/High
Steaks of your choice, about 25mm thick
Savoury herb paste
1½ teaspoons dried basil leaves
1 teaspoon dried tarragon leaves
1 teaspoon dried chives
4 cloves garlic, minced
Combine the herbs and garlic; mash with fork to
form a paste.
Trim excess fat from steaks and discard fat. Rub the
paste onto both sides of steaks. Refrigerate steaks,
covered, 1 to 2 hours.
Cook steaks over Direct High heat for 4-6 minutes
each side or until cooked to your liking.
MARINATED PORTERHOUSE STEAK
Barbecue: Direct/Medium
Porterhouse steaks, about 15mm thick
For the marinade:
½ cup olive oil
1
/3 cup soy sauce
¼ cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
To make the marinade: Combine marinade ingredi-
ents in a shallow, non-metal container. Trim excess
fat from the steaks and discard fat. Place the steaks
in marinade turning to coat completely. Marinate cov-
ered in the refrigerator for at least 4 hours or
overnight. Remove steak from marinade and discard
the marinade. Barbecue over Direct Medium heat for
4-6 minutes each side or until cooked to your liking.
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