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Barbecue, Mexican | |
| 1 whole garlic bulb 1 tablespoon | 15 milliliters olive oil Sea salt 1 white onion 3⅓ pounds | 1½ kilograms aguja norteña steak (boneless chuck eye roll steak), cut 1½ inches thick Coarse applewood-smoked salt (or brazilian steak salt) | |
| 1. Prepare a grill for high heat. While the grill is coming to temperature, start by roasting the garlic. Cut the top of the whole garlic bulb horizontally to expose the cloves and create a lid. Drizzle the cloves with olive oil and season with sea salt to taste, then top with the lid and wrap in aluminum foil. 2. When the grill is at 350 degrees Fahrenheit (177 degrees Celsius), halve the white onion. Stick the onion half on the end of a grilling fork and scrub the grate, cut side down, to clean it. You can test the grill’s temperature by rolling up your sleeve and holding your hand about 6 inches (15 centimeters) above the grate. If you can hold it there for 6 seconds before needing to pull it away, it’s ready. Place the wrapped garlic on the grill away from the direct flame (on top of the grill, but without any direct heat underneath). Close the grill’s lid to allow the hot air to circulate. When the garlic is halfway done, at about 15 minutes, pat the steak dry and season both sides with salt. Let the meat rest for 15 to 20 minutes. Cook garlic until soft, 30 to 45 minutes total. Remove from grill and let cool. 3. When the grill is 650 F to 750 F (343 C to 399 C), place the steaks over direct heat. If you can hold your hand there for just 1 second before needing to pull it back, it is about 750 F (399 C); 3 seconds is about 650 F (343 C). . Flip over the steaks as soon as they have taken on a caramel color and continue flipping as they cook. The more flipping, the juicier the meat gets. Cook the steaks until charred and tender for a total of 10 minutes for medium-rare and 12 minutes for medium doneness. 5. Once the meat reaches an internal temperature between 126 F (52 C) and 131 F (55 C), transfer each steak to a cutting board and let rest for 3 to 5 minutes. The idea is to let the meat rest for 20% of the time it had been cooking, so the juices do not drain out of the meat. 6. When the garlic has cooled, unwrap the bulb, squeeze out the cloves and smash them. Slice the meat against the grain and transfer it to a platter and serve with the garlic. Dip the meat in the smashed garlic and enjoy. | |
Unrated | |
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