Prepare grill to medium-high heat. Rub meat with garlic, salt, and pepper, and place on grill. Cover and cook 15 to 20 minutes on all sides for medium-rare (140 degrees on a meat thermometer). Remove from grill and let rest 10 minutes. Slice steak into ½-inch-thick pieces. Spoon Red Wine-Scallion Butter on top of the steak – it will melt.

Cut butter into 1-inch cubes and place in a mixing bowl; set aside. In a 2-quart pot over medium-high heat, combine wine, shallots, and peppercorns, and bring to a boil. Reduce until syrupy, about 15 minutes. Remove from heat and let cool to room temperature, then fold the wine mixture into butter along with remaining ingredients and blend until smooth. Yield: about 1 pound