Cave Man Steak
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
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.
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.