This recipe was given to me by my grandmother, and I’ve made it every Thanksgiving since. It surpasses all other yam side dishes I’ve eaten by a wide margin. (Yams and marshmallows don’t appeal to me.)
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 2 1/2-pound steak |
Ingredients
- 1 (2 1/2 pound) boneless top round steak, or to taste
- salt to taste
- 100% natural hardwood lump charcoal
- 4 cloves garlic
- 1 Fresno chile pepper
- 2 teaspoons rosemary leaves
- 1 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 298 mg |
| Sugars | 0 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I love it! Call me Conan!!! Thank you!!
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.
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 and so on. (The “Tomahawk Steak ” is an impressive beast but you’ll need to know the butcher. See the video on line). Their recipes called for either Rib Eyes or Strips. And they really do cook up quite nicely . Just a few thoughts: Remind the readers NOT to use any oil, my idiot brother, a retired meat salesman, thought it was a necessity and he not only ruined his steaks, he near had the local Fire Dept over for dinner! Use a chimney starter, no fluids!!! Be sure the meat is patted dry and it cooks best when at room temp. They said to season with salt just before grilling but no pepper or other dry herbs/spices as some say it burns. I do believe a 2″ cut is the most impressive and the recipes call for a quick 4 to 6 minute sear on each side and then tented in a 250 degree oven for a 15 minute or so rest. If in doubt use a thermometer. As you always say…….Enjoy!
10 minutes on each side was a bit too much. Made pulling at 120 problematic. Tougher cut like top round could benefit from overnight marinade. Cut it london broil-style. Dinner guests loved it!
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 sauce gave it was perfect!