Ingredients50 m servings 242
- 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.
Per Serving: 242 calories; 13 0.9 28.6 76 298 Full nutrition
ReviewsRead all reviews 4
Hello Chef, Searching the net some years ago I came across a "new" recipe for grilling Steak. Yep....just like what you're doing. Other names were Eisenhour Steak, Dirty Steak, Caveman Steak ...
Didn't have a mortar/pestle, so I used a garlic press instead. Also, I didn't put it directly on top of the coals, but it still turned out great--everyone loved it, and the intense flavor the sa...
I didn’t have access to charcoal so I built a regular campfire with jack Pine. I let it burn down to the coals and followed the recipe and it turned out amazing.