Grilled Peppercorn Sirloin

Ingredients

• 0.5 cup apple-kiwi dressing 
• 0.3 teaspoon salt 
• 0.8 pound rump steak boneless thick trimmed ()
• 2 teaspoons coarsely ground peppercorns mixed

Equipment

• grill
• ziploc bags

Directions

1. Combine Apple-Kiwi Dressing and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours, turning bag occasionally.
2. Prepare grill to high heat.
3. Remove steak from marinade; discard marinade.
4. Combine peppercorns and salt; sprinkle over both sides of steak.
5. Place on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
6. Remove from grill; cover and let stand 10 minutes.
7. Cut across grain into thin slices.
8. Wine note: To me, steak says cabernet sauvignon. But with this dish, I'd choose cabernet for another reason, too--the peppercorns, which have a definitive flavor that's bold enough to need a structured red as a contrast. Cabernets are usually pricey, but here's a terrific quaffer that's a steal: Raymond Vineyards "Amberhill" Cabernet Sauvignon. The 2002 is $ -Karen MacNeil