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)
- In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika. Rub onto both sides of steaks.
- 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