Portion Size: 3 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2-2 1/2 Pounds sirloin, strip or porterhouse steak (boneless)	Trim all visible fat
Marinate: 12 black peppercorns, coarsely ground
¼ cup rice vinegar
2 tablespoons tamari (Japanese Soy Sauce)
1 clove garlic, minced
¼ teaspoon white sugar
¼ teaspoon salt

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a bowl, combine vinegar, peppercorns, tamari, garlic, sugar and salt. Marinate meat in a sealable container and refrigerate for 1 hour or more.
2	Put steak on a cold grid or on a greased hot grids over a shallow greased pan, the top surface of the meat 3 inches from the heat source for a 1 1/2 inch steak.
3	Brown the meat on one side, then turn once and brown the other side, allowing about 7 minutes per side for rare and about 8 minutes for medium.	Cook until internal temperature reaches 145 F degrees for 15 seconds
4	For a 2 inch steak, place meat 4 inches from heat source; turn more frequently, allowing in all about 9 minutes per side for rare and about 10 minutes for medium. Slice thinly across the grain to serve	Cook until internal temperature reaches 145 F degrees for 15 seconds