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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Season both sides of beef generously with salt. Let sit at room temperature, flipping halfway through, for 30 minutes.
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Burn a bed of charcoal until coals are glowing red and ashy white on the surface, rearranging coals as needed.
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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.
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Place garlic, chile pepper, rosemary, and kosher salt in a mortar. Crush into a paste using a pestle. Stir in vinegar and oil.
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Slice beef thinly and spoon the sauce on top.
