Beer-Marinated Peppered Steak

     1 cup chopped onion

1/2 of a 12-oz can or bottle beer (3/4 cup)

3/4 cup chili sauce

1/4 cup snipped fresh parsley

3 tablespoons Dijon-style mustard

1 tablespoon Worcestershire sauce

2 teaspoons brown sugar

1/2 teaspoon paprika

1/2 teaspoon ground black pepper

3 beef T-bone or 6 top loin steaks, cut 1 inch thick

1 to 1/2 teaspoons cracked black pepper

For marinade, combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the ground black pepper.

Trim fat from steaks. Place steaks in a plastic bag set in a shallow dish. Pour marinade over steaks; seal bag. Marinate in the refrigerator for at least 4 to 24 hours, turning bag occasionally.

Drain steaks, discarding marinade. Sprinkle both sides of steaks with the cracked black pepper.

For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until of desired doneness, turning once halfway through grilling. (8 to 12 minutes for rare and 12 to 15 minutes for medium doneness.) For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.