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Barbarian Beef

4

50 min

Barbarian Beef

Barbarian Beef Photo 1

Category

Tea Recipes

Time

50 min

Serving

8 persons

Calories

243

Rating

4.00★ (9)

Cuisine

Author: Victoria Buriak
If you've ever wanted to channel your inner barbarian and cook a large hunk of meat right on the coals, no grill, then this the recipe for you. The flavor of this beef lands somewhere between grilled and smoked, and I've got a great garlicky, acidic pepper sauce to go with it. Try this recipe with a more expensive cut of meat plus any sauce of choice, from chimichurri to barbeque. You can't go wrong!

Ingredients

  • boneless top round steak: 1 piece (2 1/2 pound, to taste)
  • salt: (to taste)
  • 100% natural hardwood lump charcoal:
  • garlic: 4 clove
  • Fresno Chili pepper: 1 piece
  • rosemary leaves: 2 tsp
  • kosher salt: 1 tsp
  • red wine vinegar: 2 Tbsp
  • olive oil: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Season both sides of beef generously with salt. Let sit at room temperature, flipping halfway through, for 30 minutes.
    Barbarian Beef Photo 2
  2. Burn a bed of charcoal until coals are glowing red and ashy white on the surface, rearranging coals as needed.
    Barbarian Beef Photo 3
  3. Place the beef right on top of the coals. Cook, flipping over halfway, about 4 minutes per side. Continue cooking until the internal temperature of the meat reaches 120 degrees F (49 degrees C) for medium-rare, 1 to 2 minutes more per side. Transfer beef to a plate. Let rest while making the sauce.
    Barbarian Beef Photo 4
  4. Place garlic, chile pepper, rosemary, and kosher salt in a mortar. Crush into a paste using a pestle. Stir in vinegar and oil.
    Barbarian Beef Photo 5
  5. Slice beef thinly and spoon the sauce on top.
    Barbarian Beef Photo 6

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