Cave Man Steak

Ingredients

1 (3 Pound) Boneless Top Round Steak, Or To Taste

Kosher Salt To Taste

100% Natural Hardwood Lump Charcoal

For The Sauce:

4 Cloves Garlic Minced

1 Fresno Chile Pepper (Or Pepper Of Choice)

2 Teaspoons Rosemary Leaves

1 Teaspoon Kosher Salt

2 Tablespoons Red Wine Vinegar

2 Tablespoons Olive Oil

Directions

Step 1 Season both sides of beef generously with salt. Let sit at room temperature, flipping halfway through, for 30 minutes.

Step 2 Burn a bed of charcoal until coals are glowing red and ashy white on the surface, rearranging coals as needed.

Step 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.

Step 4 Place garlic, chile pepper, rosemary, and kosher salt in a mortar. Crush into a paste using a pestle. Stir in vinegar and oil.

Step 5 Slice beef thinly and spoon the sauce on top. Serves 8; serve with country fries, green beans and rolls.

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, However, I’d like to try it with a more tender cut. Remember: No matter what cut you use, you 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.