• 1 tablespoon whole black peppercorns
• 1 tablespoon whole white peppercorns
• 2 rib steaks
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon habanero-based hot sauce

Roughly crush the peppercorns and pound the pepper pieces into each side of the steaks. Place in a nonreactive pan. Combine the remaining ingredients and pour over the steaks, making sure both sides are covered. Marinate the steaks for 2 hours at room temperature. Grill or broil the steaks to desired doneness.

Note:Columbus went looking for peppercorns and found chile pepper instead. In celebration of his search, this recipe combines both of the peppers for flavor and heat. When marinated, less tender cuts of steak will produce truly elegant results. An easy way to crush the peppercorns is to wrap them in a towel and pound them with a hammer.

Serves: 2
Heat Scale: Mild

From:Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
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