Grilled Black Pepper Steak
|Sirloin steak||2 Pound (1 piece, 2 inches thick)|
|Onions||2 Large, thinly sliced|
|Red wine vinegar||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried marjoram||1⁄4 Teaspoon (whole)|
|Dried whole rosemary||1⁄4 Teaspoon, crushed|
|Hot sauce||3 Drop|
|Coarsely ground pepper||4 Teaspoon, divided (1 tablespoon plus 1 teaspoon)|
|Fresh parsley sprigs||4|
Place steak in a large shallow dish.
Combine onion and next 8 ingredients, pour over steak.
Cover and refrigerate 3 hours, turning occasionally.
Remove steak from marinade.
Press 2 teaspoons pepper onto each side of steak.
Grill over hot coals 15 minutes on each side or to desired degree of doneness.
Place steak on serving platter; garnish with tomato wedges and fresh parsley.
To serve, cut into serving pieces.