Grilled Steaks

Makes 12 TO 16 Servings
1/3 cup Black or Mixed Peppercorns
2 Tbsp coffee beans
1 tsp. salt
6 2inch thick T-Bone, 4 Porterhouse or 3 Sirloin Steaks
1 1/2 cup red wine
1/4 cup steak sauce
1/4 cup soy sauce
2 cloves garlic, crushed
2 tsp paprika
1.Grind pepper, and coffee beans in a spice grinder or pepper mill. Add Salt. Press spice mixture onto both sides of steaks, put into large plastic food bags or glass baking dish.
2. Combine wine, steak sauce, soy sauce, garlic, and paprika; pour over beef. Close bags or cover dish and refrigerate several hours. Turn steak once or twice as it marinates.
3. Remove meat from marinade, pat dry with paper towels. Reserve marinade.
4. Cook steaks over medium coals to desired doneness, allowing 7 to 10 minutes per side for rare; 10 to 15 minutes per side for medium. Brush with marinade as they cook.
5. Let steaks stand a few minutes before slicing. Steaks may be broiled if desired.
6. Boil reserved marinade to reduce, adding more wine if desired. Serve with sliced steaks.

(Recipe From: "Towns, Trails, & Special Times")