Black Pepper Steak
Juicy sirloin steak seasoned with cracked pepper, marinated with aromatic herbs and spices, then grilled to perfection. Perfect for a flavorful, hearty meal enjoyed with fresh garnishes.
Ingredients
- 1 1/2 to 2 lb. sirloin steak ⓘ
- 2 large onions ⓘ
- 1 cup red wine vinegar ⓘ
- 1/2 cup vegetable oil ⓘ
- 1/3 cup brown sugar ⓘ
- 1 clove garlic
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon dried whole marjoram ⓘ
- 1/4 teaspoon dried whole rosemary ⓘ
- 3 drops hot sauce ⓘ
- 1 tablespoon plus 1 teaspoon coarsely ground pepper
- tomato wedges ⓘ
- fresh parsley sprigs ⓘ
Instructions
- Place the steak in a large shallow dish.
- Combine sliced onions, red wine vinegar, vegetable oil, brown sugar, minced garlic, salt, marjoram, crushed rosemary, and hot sauce; pour over the steak.
- Cover and refrigerate for 3 hours, turning occasionally.
- Remove the steak from the marinade.
- Press 2 teaspoons of coarsely ground pepper onto each side of the steak.
- Grill over hot coals for 15 minutes on each side or until desired doneness.
- Place the steak on a serving platter and garnish with tomato wedges and fresh parsley.
- To serve, cut into serving pieces.
Tips & Substitutions
For a more intense flavor, marinate the steak overnight. If you prefer a milder taste, reduce the amount of coarsely ground pepper. You can substitute the red wine vinegar with balsamic vinegar for a sweeter twist. Always allow the steak to rest for a few minutes after grilling to enhance its juiciness.
Serving Suggestions
Serve the black pepper steak with a side of roasted vegetables or a fresh garden salad to balance the richness of the meat. It pairs beautifully with tomato wedges and fresh parsley as garnishes. For a complete meal, consider serving it alongside mashed potatoes or rice. Explore more American recipes for delightful side options.
Storage & Reheating
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the steak in aluminum foil and warm it in a preheated oven at 250°F until heated through. This method helps retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Black Pepper Steak contains roughly 282 calories, with 6g protein, 66g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (56% of the Daily Value), iron (37% of the Daily Value), and calcium (24% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 916mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while sirloin steak is recommended for its tenderness, you can also use ribeye or flank steak. Just adjust the cooking time according to the thickness of the steak.
What can I use instead of vegetable oil?
You can substitute vegetable oil with olive oil or canola oil. Both options will work well and add their unique flavors to the marinade.
How do I know when the steak is done cooking?
The best way to check for doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F. Remember to let the steak rest for a few minutes, as it will continue to cook slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).