Peppered Coffee Steaks

INGREDIENTS:
• 2 strip steaks, about 1-inch thickness, about 10 to 12 ounces each
• 1 cup Cabernet Sauvignon or Pinot Noir
• 3/4 cup freshly brewed espresso or strong black coffee
• pinch dried crumbled rosemary
• pinch dried crumbled thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 2 to 3 teaspoons cracked black pepper
PREPARATION:
In a large heavy duty food storage bag or nonreactive dish, combine the wine, espresso or strong coffee, rosemary, thyme, 1/4 teaspoon ground black pepper, onion and garlic powders, and 1/2 teaspoon salt.

Add the steaks and turn to coat well. Seal the bag or cover the dish and refrigerate for 3 to 4 hours.
Heat broiler or grill; oil rack of broiler pan and put in the broiler to heat.
Take steaks out of the marinade, let excess drip back into the bag. Sprinkle with the cracked pepper. Place the steaks on the broiler rack or hot grill. Broil or grill for about 4 to 6 minutes on each side, or until done as desired.
Serves 2.