Menu Description:"U.S.D.A. choice top sirloin, fire grilled to your liking then doused with a whiskey pepper sauce."

When the number of Black Angus restaurants had reached 117 by the early eighties, the Marriott Corporation stepped in to buy the chain from owner Stuart Anderson. Now, nearing 70, Stuart relaxes at home on his Whidby Island off the coast of Washington State, and spends his winters at his home in warm Palm Springs, California.

Here is an easy recipe for sirloin pepper steak with a tasty whiskey sauce inspired by the popular dish served at Black Angus. Black Angus chefs probably got the idea for this dish from a classic French dish called steak au poive in which the meat is covered with coarsely ground black pepper before being sauteed or broiled. Brandy or cognac is used to get the steak flaming for an elaborate presentation.

You won't have to set your steak on fire in this version. Though you will find that flavorful sauce goes well with other cuts of steak besides the top sirloin called for here.