Try this black pepper beefsteak with a heaping platter of shoestring potatoes, a green salad, and to drink, a red wine Beaujolais.

Ingredients

* 2 double sirloin steaks (2 inches thick)
* olive oil
* 1/4 C. butter
* 1/2 garlic cloves, mashed
* 4 fresh parsley sprigs, leaves only
* 3 Tbs. black peppercorns, crushed
* salt

Directions

Rub the steaks on all sides with olive oil. Place in a small bowl. Chop garlic and parsley together and add to the butter; stir, and set aside. Pat the crushed pepper onto all sides of the steaks. Place the steaks over a very hot charcoal fire, or preheated broiler. Cook for 6 minutes and turn. Do not prick the meat with a fork when turning. Cook for 5 minutes longer and sprinkle with salt.

Place steaks on a warm ovenproof platter. Slice each steak into 6 slices. Spoon butter-parsley mixture over the steaks and slide the platter under the broiler for 1-2 minutes. Serve on individual plates, stirring butter over steaks.