• 1/3 cup ground black pepper
• 1 teaspoon ground coriander seeds
• 2 tablespoons ground coffee
• 1 teaspoon salt
• 6 2" thick T-bone OR 3 porterhouse steaks OR 3 sirloin steaks
• 1 1/2 cups red wine
• 1/4 cup steak sauce
• 1/4 cup soy sauce
• 2 cloves garlic -- crushed
• 1 teaspoon paprika

Grind the pepper, coriander seeds and coffee beans in a spice grinder or pepper mill. If you choose to use preground spices, mix the spices with the coffee. Add salt. Press the spice mixture onto both sides of steaks, put into large plastic food bags or into a glass baking dish.  Combine the wine, steak sauce, soy sauce, garlic and paprika; pour over the meat. Close bags or cover dish and refrigerate several hours. Turn steak once or twice as it marinades.

Remove the meat from the marinade, pat dry with paper towels. Reserve marinade. Cook steaks over medium coals to desired doneness, allowing approximately 7 to 10 minutes per side for rare; 10 to 15 minutes per side for medium.  Brush with marinade as they cook. Let steaks stand a few minutes before slicing. Steaks may be broiled, if desired. Boil the reserved marinade to reduce, adding more wine if desired. Serve with the sliced steak. 

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