4 boneless beef top sirloin steaks, cut 1-inch thick
1/4 C. finely chopped green onions
1/4 C. gin
1 Tbsp. olive oil
1 tsp. finely shredded lemon peel
1 tsp. tri-colored peppercorns, crushed
2 Tbsp. sliced pimiento-stuffed green olives
lemon peel strips
1. Trim fat from steaks. Place steaks in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together the green onions, gin, olive oil, and lemon peel. Pour over steaks; seal bag. Marinate in the refrigerator for 30 minutes, turning once. Drain steaks, discarding marinade. Press the crushed peppercorns onto both sides of the steaks.
2. Preheat gas grill. Reduce heat to medium. Place steaks on the grill rack directly over heat. Cover and grill until steaks are desired doneness, turning once halfway through grilling. Season to taste with salt. Garnish the steaks with sliced onions and lemon peel strips.
Nutrition: 264 calories; 8g fat; 2g sat fat; 5g carbs; 43g protein