Grilled Pepper Steak

3/4 Cup Olive Oil

1/3 Cup Red Wine Vinegar

4 1/2 Tbsp. Dijon Mustard

4 Large Cloves Garlic (minced)

2 Lasge Shallots (chopped)

1 1/2 Tbsp. Coarse Ground Black Pepper

1 Tsp. Dried Thyme (or 1 1/2 Tbsp. Fresh)

I Tsp. Dried Rosemary (or 1 1/2 Tbsp. Fresh)

1 Tsp. Salt

4 8-Oz. Boneless Steaks (Filet or Delmonico)

Garnish, if desired


Combine the first nine ingredients and blend well.

Marinate meat in a glass bowl or zip-lock bag for 2 hours in the refrigerator.

Remove meat from marinade and coat liberally with fresh ground black pepper.

Grill over a medium hot fire to desired doneness.