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!
Ingredients
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Season both sides of beef generously with salt. Let sit at room temperature, flipping halfway through, for 30 minutes.
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Burn a bed of charcoal until coals are glowing red and ashy white on the surface, rearranging coals as needed.
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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.
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Place garlic, chile pepper, rosemary, and kosher salt in a mortar. Crush into a paste using a pestle. Stir in vinegar and oil.
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Slice beef thinly and spoon the sauce on top.
Per Serving: 243 calories; protein 28.6g; carbohydrates 0.9g; fat 13g; cholesterol 75.7mg; sodium 297.6mg. 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.