Barbarian Beef

Name: Barbarian Beef
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 (2 1/2 pound) boneless top round steak, or to taste; salt to taste; 100% natural hardwood lump charcoal; 4 cloves garlic; 1 Fresno chile pepper; 2 teaspoons rosemary leaves; 1 teaspoon kosher salt; 2 tablespoons red wine vinegar; 2 tablespoons olive oil

4.9

(8)

5 Reviews

6 Photos

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!

Recipe by Chef John

Updated on January 14, 2022

6

Prep Time:

10 mins

Cook Time:

10 mins

Additional Time:

30 mins

Total Time:

50 mins

Servings:

8

Yield:

1 2 1/2-pound steak

Jump to Nutrition Facts

Ingredients

1 (2 1/2 pound) boneless top round steak, or to taste
salt to taste
100% natural hardwood lump charcoal

For the Sauce:

4 cloves garlic
1 Fresno chile pepper
2 teaspoons rosemary leaves
1 teaspoon kosher salt
2 tablespoons red wine vinegar
2 tablespoons olive oil

Directions

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

Chef's Notes:

I used top round for this, and if you're just going to slice it thin, and make sandwiches it's fine, but now that I have a little experience, I'd like to try it with a more tender cut. No matter what you use, you'll want to take it off a few degrees under whatever your regular internal temp target is, since it definitely continues to cook after you take it off the coals.

Use any fresh hot pepper you like.

Nutrition Facts (per serving)

243	Calories
13g	Fat
1g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 243
% Daily Value *
Total Fat 13g	17%
Saturated Fat 4g	21%
Cholesterol 76mg	25%
Sodium 298mg	13%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 29g
Vitamin C 1mg	7%
Calcium 8mg	1%
Iron 3mg	15%
Potassium 280mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.