In true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak.
· Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan in batches over moderately high heat. · If your sea salt is very coarse, lightly crush it with a mortar and pestle or the side of a large heavy knife.
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedureepi:recipelink.</epi:recipelink>
Step 2
While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
Step 3
Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
