Every once and a while you have to forego the lean, chicken breast and dive into a juicy, rich steak. There’s nothing quite like it.

This recipe adds heat and raises the mercury level on the thermic thermometer, so you’re burning the maximum amount of calories just by chewing and digesting.

You’ll need a blend of pink, green and black peppercorns, which come already mixed in some funky spice blends. You don’t need to get that fancy, but if you’re feeling adventurous or if you’re trying to impress someone, this is sure to please.

Ingredients

• 4 grilling steaks (treat yourself and go for a prime cut like top sirloin – 4 oz each should do it)
• ¼ tsp salt
• 4 tbsp of Worcestershire Sauce
• 3 cloves of minced garlic
• 2 tbsp olive oil
• 4 tbsp of tri-colored peppercorns, crushed

Preparation

Prepare a marinade with the Worcestershire sauce, garlic and salt. Place the steaks in a shallow dish or, if you prefer, inside a Ziploc back and the marinade and place in the fridge for a minimum of 20 minutes and a maximum of 24 hours. Crush the peppercorns in a paper towel with a rolling pin or mallet and spread out on a dinner plate. Take each steak and press into the peppercorns until you form a crust.

Heat the olive oil in a skillet or forego the oil and heat up the BBQ. Grill the steaks for about 8-10 minutes each side, depending on how you like it. You can serve this with a dollop of yogurt mixed with chopped chives.

Serves 4.

Nutritional Facts Per Serving

Calories: 176
Protein: 43 g
Fat: 17 g
Carbohydrate: 5 g

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