Simple to the point of primitive, Chef John's barbarian-style beef is cooked right on the coals and topped with a chile sauce that our ancestors could also have made.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
243 Calories
Recipe Instructions
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.
Ingredients
salt to taste
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 cloves garlic
1 teaspoon kosher salt
1 (2 1/2 pound) boneless top round steak, or to taste
