6 each 8-12 oz top sirloin steaks
3 tablespoon Black peppercorns -- coarsely ground.
1/4 cup Cognac -- warmed
Salt to taste
Instructions:
Pat steaks dry with paper towels. Using the palm of your hand, gently
but firmly press crushed peppercorns into both sides of the meat.
Grill steaks over hot mesquite coals until browned on both sides.
Pour warm cognac over steaks and ignite (if the coals don't start
it directly). The flame will burn for only a few minutes. Once the
flame goes out, quickly scrape off the excess pepper, salt to taste
and serve. Posted to the BBQ List by Carey Starzinger on Jul 11, 1996.
