Barbarian Beef

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!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 243 Calories

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
• 100% natural hardwood lump charcoal
• 1 Fresno chile pepper
• 2 teaspoons rosemary leaves

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.