2 American Lamb center leg steaks, 1-inch thick
1 tablespoon olive oil
1 tablespoon red pepper sauce
1 teaspoon cracked black pepper
Servings: 8
1. Combine the olive oil and red pepper sauce in a small bowl. Brush mixture on one side of each steak and sprinkle each with 1/4 teaspoon of the cracked pepper, pressing the pepper in with the back of a spoon.
2. Grill steaks, prepared side down, 4 inches from medium-hot coals for 7 to 10 minutes. Turn and brush with the remaining oil mixture and sprinkle with remaining cracked pepper. Grill for additional 7 to 10 minutes or to desired degree of doneness: 145ºF for medium-rare, 160°F for medium or 170°F for well. Cover; let the steaks stand for 10 minutes before serving. Internal temperature will rise approximately 10 degrees.
1 tablespoon olive oil
1 tablespoon red pepper sauce
1 teaspoon cracked black pepper
Servings: 8
1. Combine the olive oil and red pepper sauce in a small bowl. Brush mixture on one side of each steak and sprinkle each with 1/4 teaspoon of the cracked pepper, pressing the pepper in with the back of a spoon.
2. Grill steaks, prepared side down, 4 inches from medium-hot coals for 7 to 10 minutes. Turn and brush with the remaining oil mixture and sprinkle with remaining cracked pepper. Grill for additional 7 to 10 minutes or to desired degree of doneness: 145ºF for medium-rare, 160°F for medium or 170°F for well. Cover; let the steaks stand for 10 minutes before serving. Internal temperature will rise approximately 10 degrees.
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