Peppered Top Sirloin Steak

1 tablespoons coarsely ground pepper
2 cloves garlic, minced
2 teaspoons kosher or other coarse salt
2 teaspoons prepared horseradish
2 tablespoons olive oil
2 pounds boneless top sirloin steak

In a small bowl, mix together the pepper, garlic, salt, horseradish, and olive oil. Place the steaks on a shallow dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
Remove the steaks from the refrigerator an hour before cooking. When you are ready to grill, preheat barbecue grill.
Heat broiler; broil steak approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer (see below).
Rare – 120°F
Medium Rare – 125°F
Medium – 130°F

When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice steak across grain into 1/4-inch slices. Place on a platter or individual dinner plates.
Makes 4 servings.

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