Grilled Black Pepper Steak
|Sirloin steaks||4 Pound (2 Steaks Of 2 Pound Each, 1.5 To 2 Inches Thick)|
|Onions||2 Large, thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Red wine vinegar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Dried marjoram||1⁄2 Teaspoon (Whole)|
|Dried rosemary||1⁄2 Teaspoon, crushed (Whole)|
|Hot sauce||6 Drop|
|Coarsely ground pepper||8 Teaspoon, divided|
Trim excess fat from steaks, and place steaks in a large shallow container.
Combine remaining ingredients except pepper, stirring well; pour over steaks.
Cover and refrigerate 3 hours, turning steaks occasionally.
Remove steaks from marinade.
Press 2 teaspoons pepper into each side of each steak.
Grill steaks over hot coals 15 minutes on each side or until desired degree of doneness.