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INGREDIENTS
6 filets Pepper Steak
2 tbs. black peppercorns
2 tbs. oil
1 tbs. of white mustard seeds

DIRECTIONS
Trim meat of excess fat
Flatten with a meat mallet and nick the edges of the meat to prevent curling
Crush peppercorns and mustard seeds in a blender to crack
Rub oil on steaks and press into mixture on both sides
Cover and store in refrigerator for 30 mins. to enable mixture to adhere to meat

Cook steaks on lightly oiled barbeque or flat plate grill for 2 mins. on each side for a rare steak
and for a more medium or well-done steak, 3 to 6 mins. on a cooler part of the grill

Add mango salsa as a side dish or a nice dipping extra for the steaks  (  I hear that Kosher Korner in Northbrook  has a really FABULOUS mango salsa!  lololol