Grilled Tri-tip Steak with Pepper Crust

Ingredients:

• 1 1/2" thick tri-tip steaks, about 2 1/4 lbs each
• 4 tsp Kosher salt
• 1/2 tsp coarsely ground black pepper, or to taste (crush peppercorns with a mortar and pestle or with a heavy bottomed saucepan or skillet)

Remove steaks from the refrigerator 1 hour prior to grilling. Heat the grill to medium-high. Set the steak on a sheet of plastic wrap sprinkle with the salt and pepper and then lift the wrap to press the excess seasoning into the meat.

Grill for 10 minutes. Flip steaks and cook another 9-11 minutes (or longer depending on how well done you like your steak). Remove and let rest for 7 minutes. Slice thinly and serve.

213 calories in 3 oz (about the size of a deck of face cards), 14.3 g fat (8.9 g saturated), 1.6 g fiber