Grilled Pork Steaks with Pink Peppercorns, Vinegar and Tomato
Peel the garlic cloves and finely chop. Rinse the thyme, strip the leaves from the branches and chop finely. Coarsely grind the peppercorns in a mortar and transfer to a bowl. Add the garlic, thyme, vinegar, tomato paste, olive oil and sugar, season with salt.
Rinse the steaks and pat dry, rub the peppercorn mixture all over the meat, cover and refrigerate at least 3 hours.
Heat the grill to medium and oil the grates. Lift the pork from the marinade and grill on both sides until browned and cooked through, 4-5 minutes per side.