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Grilled Mustard & Pepper-Crusted Steaks

Yield: 6 Servings
1/2 c dry red wine
1/2 c vegetable oil
2 shallots,minced
1 sm clove garlic,minced
1/4 c grainy mustard
2 T worcestershire sauce
1 1/2 T to 2 1/2 coarsely,Cracked
1 t thyme,Dried
1 salt and hot red pepper
-sauce to ta,ste
6 steaks,such as strip or

1. Combine wine, oil, shallots, garlic, 2 teaspoons of the mustard, the Worcestershire sauce, 1/2 teaspoon of the peppercorns, thyme and salt in a blender or food processor; mix well. Transfer to a glass baking dish and add steaks, turning several times so they are well coated. Cover and refrigerate 4 hours or overnight, turning several times.
2. Prepare a medium-hot charcoal fire. Combine remaining mustard and hot pepper sauce in a small dish.
3. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mixture over one side of each steak and add some of the remaining pepper. Place on grill, mustard-side down. Brush remaining mustard over and sprinkle with pepper. Grill, about 6 inches from coals, turning once, until cooked as desired, 8 to 12 minutes total for medium-rare.

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