Grilled Peppered Steaks

Grilled Peppered Steaks

Grilled Peppered Steaks

Makes 4 servings 

Don’t you just love meals you can make in a snap but taste like you cooked all day? What makes this pasta sauce so tasty is the addition of a little robust, meaty Zinfandel which stands up to the acidic tomatoes really well and rounds out the sauce. It is a hearty sauce so it’s served over rigatoni, but just about any shape pasta will work. On top I added a bit of ricotta cheese. I love that I can have cheese in some bites and not in others. Add a little fresh torn basil and a grating of Parmesan cheese and you have dinner!


1½ to 2 teaspoons coarsely ground pepper
1 teaspoon onion salt
1 teaspoon garlic salt
¼ teaspoon paprika, optional
4 boneless beef top loin steaks (8 ounces each)


  1. In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika. Rub onto both sides of steaks.
  2. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°F; medium, 140°F; medium-well, 145°F), 8 to 10 minutes on each side.

*Cook’s Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak.

Recipe by Stephanie Moon, Taste of Home

Back to Food Pairings - Make it a Meal