Grilled Tenderloin Steaks (Lomo Asado), Patagonian-Style

Seared, seasoned with salt, and then roasted slowly, these steaks come off the grill juicy, tender and full of flavor. Serve them with a garlicky chimichurri sauce. Use hardwoods or charcoal for best flavor.

• 1 5-7 pound beef tenderloin
• Coarse salt

1. Clean and prepare the grill. Light the charcoal and wait until the flames have gone down and the coals are covered with white ash.
   
   
2. Cut the tenderloin into steaks, 1 to 2 inches thick. Tie a piece of string around the circumference of each steak to maintain its round shape on the grill.
   
   
3. Season the steaks generously with coarse salt. Place the steaks on the grill, directly over the coals (high heat) and sear them, 5 minutes on each side.
   
   
4. Move the steaks to the side slightly, so that they are not directly over the coals, and cook at medium-high heat for 6 to 8 minutes more on each side, or until desired doneness.
   
   
5. Remove from heat and let rest 5 minutes before serving. Remove strings from steaks.

Serves 6

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