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Grilled meat on coals

Charcoal-Grilled Steak

Juicy, incredibly flavorful, and made for true food lovers! Is there anything better than beef grilled over hot coals? Herbs and garlic give this steak a special something. The meat comes out wonderfully fragrant, juicy, and downright delicious!

Pearl

Recipe author

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Composition / ingredients

Servings:

Beef (2 steaks)

600

Olive oil

Garlic

Thyme (2-4 sprigs)

Rosemary (dried, or 1 fresh sprig)

Whole peppercorns (1 tsp)

Salt

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

Cooking method

Step 1:

How do you grill steak over coals with fragrant herbs and garlic? Gather all the ingredients listed in the recipe. Fresh herbs are best, but dried will do. The amount of garlic, pepper, and everything else can shift a little to suit your taste. Take the meat out of the fridge and let it sit at room temperature for a while.
Step 2:

Peel the garlic, rinse it, and mince it as finely as you can. Wash and dry the herbs. Here I used a few sprigs of fresh thyme and a scant teaspoon of dried rosemary. Put the garlic, thyme leaves, and rosemary in a small deep bowl.
Step 3:

Pour in the olive oil, or a neutral vegetable oil.
Step 4:

Crush the peppercorns in a mortar. You can use store-bought coarse-ground pepper, but hand-crushed peppercorns are far more aromatic than the pre-ground kind.
Step 5:

Add the pepper to the garlic and herbs and mix everything thoroughly. Set aside about two scant teaspoons of the marinade — you'll want it later.
Step 6:

Spread the rest of the garlic marinade evenly over the pieces of meat.
Step 7:

Massage the seasoned oil over the entire surface of the beef. Cover with plastic wrap and let it marinate for about an hour.
Step 8:

Light the grill. Once the flames die down and you're left with hot coals, you're ready for the next step. Lay the steaks on a dry, preheated grate. First brush the bits of garlic off the beef, or they'll scorch. Sear over high heat until an appetizing golden crust forms.
Step 9:

Flip the meat and leave it until the second side is browned.
Step 10:

Wrap the finished steaks in foil and let them rest for about 10 minutes.
Step 11:

Put the steaks on a plate and salt each one to taste. Spoon the reserved garlic dressing over the pieces of meat.
Step 12:

Serve hot with salads and fresh vegetables.
Step 13:

The steaks come out incredibly juicy and aromatic.

How long you grill the steaks depends entirely on the doneness you're after and on how hot your coals are. I grilled the beef for 3–5 minutes per side and mine came out medium. Enjoy!
For this recipe, use fresh rather than frozen meat — otherwise the finished steak risks turning out dry.
Since everyone's tolerance for salt, sweetness, bitterness, spice, acidity, and heat is different, always add spices and seasonings to your own taste. And if you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).