Grilled meat on coals

Juicy, incomparably delicious, for real gourmets! What could be better than charcoal meat cooked on a charcoal grill? Herbs and garlic will give the beef a special zest. The meat turns out to be very fragrant, juicy and stunningly delicious!

Pearl

Recipe author

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Composition / ingredients

Servings:

Beef (steaks 2 pcs.)

600

Olive oil

Garlic

Thyme, thyme (2-4 twigs)

to taste

Rosemary (dry or 1 sprig of fresh)

to taste

Peppercorns (1 tsp)

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 20 g

Fats 44 % 16 g

Carbohydrates 0 % 0 g

234 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to fry meat on coals with aromatic herbs and garlic? Prepare all the products listed in the recipe. It is better to use fresh herbs, but you can also take dry ones. The amount of garlic, pepper and other ingredients may vary slightly depending on your taste preferences. Remove the meat from the refrigerator and leave at room temperature for a while.
Step 2:
Peel the garlic, rinse and chop as finely as possible. Wash and dry the herbs. In the recipe, I used several sprigs of fresh thyme and one incomplete teaspoon of dry rosemary. In a deep small bowl, send the garlic, thyme leaves and rosemary.
Step 3:
Pour in olive or vegetable oil without smell.
Step 4:
Grind the peas in a mortar. You can use ready-ground coarse pepper. But hand-chopped peas are many times more fragrant than ground purchased pepper.
Step 5:
Send the pepper to the garlic with herbs and mix everything thoroughly. Set aside two incomplete teaspoons of marinade separately, they will come in handy later.
Step 6:
Evenly distribute the remaining garlic marinade on the pieces of meat.
Step 7:
Massage the spices with oil over the entire surface of the beef. Cover with cling film and leave to marinate for about an hour.
Step 8:
Light the grill. When the fire burns out and the coals remain, proceed to the next step of cooking. Place the steaks on a dry, warmed grill. Pre-remove the pieces of garlic from the beef, otherwise they may burn. Fry on high heat until a delicious golden crust appears.
Step 9:
Turn the meat over and leave until the other side is browned.
Step 10:
Wrap the finished steaks with foil and leave to "rest" for about 10 minutes.
Step 11:
Put the steaks on a plate, salt each piece to taste. Distribute the previously postponed garlic dressing over the pieces of meat.
Step 12:
Serve hot with salads and fresh vegetables.
Step 13:
Steaks are very juicy and flavorful.

The roasting time of steaks depends entirely on what degree of roasting of the finished meat you want to get and on how much heat there is in the grill.

I fried beef for 3-5 minutes on each side and I got medium roasting steaks.

Bon appetit!

For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks getting dry.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).