Grilled Tipsy Peppered London Broil


  • 1½ to 2 pounds boneless beef steak (chuck steak, top sirloin, London Broil, top round, rib-eye steak, strip steak as desired), cut about 3/4 to 1-inch thick
  • About 1 tablespoon crushed peeled garlic or to taste
  • 1/4 cup crushed black, green, white or pink peppercorns, or a combination
  • Salt to taste
  • ¼ cup favorite commercial steak sauce 
  • ¼ cup butter or margarine, melted
  • 3 tablespoons cognac or brandy
  • 2 tablespoons minced peeled onion
  • Minced parsley (no stems) for garnish

Rub, both sides, of steak with garlic as desired.  With a meat mallet, pound peppercorns into steak surfaces, making a thick covering.  Arrange steak on grill rack in a charcoal grill firebox, about 6 to 8 inches above slow to medium charcoal coals (ash gray and glowing), or at medium level of a gas grill set at medium setting.  Grill to desired doneness, about 4 to 5 minutes per side for medium rare doneness (8 to 10 minutes total cooking time), or 7 minutes per side for medium doneness.  (Broiling or grilling time will also depend upon the thickness of the meat.  Do not overcook steak)  Sprinkle steak with salt  to taste after turning (over) meat.  Or, arrange steak on a rack in a broiler pan, about 6 to 8 inches from heat source; broil as previously directed for grilling. 

While steak is grilling, combine steak sauce, butter, cognac or brandy, and onion in a small heavy saucepan; simmer over low heat for 5 minutes.

Transfer prepared steak to a hot platter.  With a sharp serrated knife, cut steak into 4 serving pieces or cut steak diagonally across the grain into thin slices.  Evenly pour sauce over steak slices and garnish with minced parsley.  Serve immediately.

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