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Spike Steak

2 pounds sirloin steak
1 tablespoon peppercorns
2 garlic cloves, crushed
4 cups coarse salt
3/4 cup water
1 package cheesecloth

1. Trim the excess fat from sirloin steak.
2. Crack peppercorns coarsely and press the peppercorns and crushed garlic cloves into both sides of the steak. Let stand at room temperature for 1 hour.
3. After steak has finished standing preheat barbecue grill.
4. Make a thick paste of coarse salt and water; cover the top side of the peppered steak with half the mixture. Cover the salt side with a wet cloth and place salt side down on the grill. Cover the top side with the remaining salt mixture and another piece of wet cloth. Cook for 15 to 25 minutes.
5. Scrape the salt off when the meat is done.

Makes 4 servings.

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