PCC Pepper Beef

PCC Pepper Beef

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  • 1 1/2 teaspoons high-heat oil
  • 1 tablespoon black pepper
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground rosemary
  • 1 pound grass-fed top round beef, trimmed


Combine oil, black pepper, salt and rosemary in a small bowl. Rub marinade into beef and let rest 30 minutes or overnight, refrigerated.

Preheat a grill or grill pan over medium-high heat. Grill beef until rare or medium-rare, 120° F to 130° F when measured with an instant-read thermometer. Allow to rest for 10 minutes then thinly slice against the grain.

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