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Spike Steak

Other: Beef
  Yield/Servings: 4 - 6 servings  
2-inch thick sirloin steak (3 lbs.)
1 tablespoon black peppercorns
2 cloves garlic, minced
4 cups coarse salt
3/4 cup water
Trim excess fat from steak. Crack peppercorns coarsely and mince garlic. Press peppercorns and garlic into both sides of steak and let stand at room temperature for 1 hour.

Make a thick paste of salt and water; cover top side of peppered steak with half the mixture. If cooking steak over coals, cover salt side with a wet cloth or paper towel and place salt side down on grill.

(Cloth or paper holds the salt in place; will char as the steak cooks, but this does not affect the taste.) Cover top side with remaining salt mixture and another piece of wet cloth or paper towel.

If broiling, put salt side up, 3 inches from heat. Put salt on other side of steak when it is turned. Cook 15 minutes on each side for rare, 25 minutes for medium rare. Remove salt before eating.

Comments: To get that authentic flavor; cook in cast iron if broiling.
Recipe Source: Marlboro Authentic Chuckwagon Cookin
Submitted by: Creative Cooking USA

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