Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea 8-12 oz top sirloin steaks
3 tb Black peppercorns, coarsely
-ground.
1/4 c Cognac, warmed
Salt to taste

Pat steaks dry with paper towels. Using the palm of your hand,
gently but firmly press crushed peppercorns into both sides of the
meat. Grill steaks over hot mesquite coals until browned on both
sides. Pour warm cognac over steaks and ignite (if the coals don't
start it directly). The flame will burn for only a few minutes. Once
the flame goes out, quickly scrape off the excess pepper, salt to
taste and serve.

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