Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The first grilling, at a cooler temperature, helps cook the steaks evenly. The second, after they rest, gives the beef delectable coal-fire flavor. Don't oil the grill rack before cooking--you want some of the meat to stick to the rack and tear, exposing more surface area to the fire in a process Perry Lang calls scruffing. You can use a foil-wrapped brick on the grill rack to hold the steak steady while it cooks and browns on its edges.

Adam Perry Lang
Recipe by Cooking Light August 2013

Gallery

Credit: Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary test

hands-on:
1 hr
total:
9 hrs
Yield:
Serves 8 (serving size: about 3 ounces steak and 2 teaspoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare basting liquid, combine first 10 ingredients in a saucepan; bring to a simmer over medium heat. Remove from heat; refrigerate in an airtight container overnight or up to 2 days.

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  • Preheat charcoal grill to high heat. Set up an elevated grill rack 18 inches above surface of coals, using a second grill rack set atop 2 stacks of 2 bricks each. Tie herb sprig bunches tightly to the handle of a long wooden spoon.

  • Combine 1 teaspoon black pepper, 1/2 teaspoon salt, garlic salt, and red pepper in a small bowl. Rub steaks with spice mixture; let stand 10 minutes. Place steaks on elevated grill rack; grill 3 minutes. Turn steaks; grill 3 minutes. Turn onto long edge; grill 3 minutes. Turn onto second long edge; grill 3 minutes or until thermometer registers 95°. Remove steaks to a platter; baste with basting liquid using herb brush. Let stand 15 minutes. Maintain grill at medium-high heat.

  • Carefully remove elevated grill rack and bricks. Place steaks on lower grill rack. Grill steaks for 6 minutes or until desired degree of doneness, turning and basting every minute. Singe herbs on herb brush for 5 seconds after final basting. Finely chop herbs; reserve.

  • Combine parsley, 2 tablespoons oil, remaining 1/2 teaspoon black pepper, remaining 1/4 teaspoon salt, and reserved chopped herbs on a cutting board. Add steaks to oil mixture; turn to coat. Let stand 5 minutes. Cut steaks across grain into thin slices. Turn slices in board dressing to coat. Serve steaks with dressing.

Nutrition Facts

265 calories; fat 17.2g; saturated fat 4.2g; mono fat 10.2g; poly fat 1.3g; protein 24.6g; carbohydrates 1.9g; fiber 0.3g; cholesterol 70mg; iron 1.9mg; sodium 359mg; calcium 27mg.
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