2 tsp. freeze dried green peppercorns (Cost Plus has them)
1 lb. top sirloin steak, 1 inch thick
2 tbsp. butter
1 tbsp. Dijon mustard
1 tbsp. white wine
Salt

Trim fat from steak. Press peppercorns lightly into both sides of steak. Barbecue steak over hot coals for 5-6 minutes per side (for medium rare). Melt butter, stir in mustard and wine (this can be done at outer edge of grill or in microwave). Transfer steak to rimmed serving plate. Pour sauce over steak. Cut steak slantwise into thin pieces. Season with salt to taste. If using as an appetizer, lift slices onto 1/4 to 1/2 inch French bread slices. Makes 4 servings or 12-15 appetizers.