Fire-Grilled Filet
WITH CHARRED PEPPER AND CORIANDER SALSA
I’ve always been intrigued by rugged men cooking meat AND bread on rocks. You know, the TikTok’s of anonymous hands chopping, sizzling, and loudly breathing, treating lighter fluid like it was the original sin? But lately, I’ve been struggling with my 13-hour screentime and everything going on in the world. So, I swallowed my pride, left my house, drove for 2 hours in rush hour traffic, found the perfect flat rock, built a fire with my bare hands (and a drizzle of lighter fluid), and immersed myself in the rugged experience of cooking a Thick-Cut Filet next to a cold mountain river. As much as I’m loath to admit, these TikTok men are onto something. Because I can already feel my brain cells regrowing.
Ingredients
Seasoned Thick-Cut Filet
- 2 x Thick-Cut Filet
- 1 tsp red pepper flakes
- ½ tsp chili flakes
- ½ tsp dried oregano
- ½ tsp mixed pepper corns
- 1 tsp coriander seeds
- 1 tsp salt
- Olive oil (for cooking)
Chared Red Pepper and Coriander Salsa
- 1 long red pepper
- 1 red chili pepper
- 1 shallot
- 1 garlic clove
- A bunch of fresh coriander
- Juice of 1 lime
- 2 tbsp olive oil
- Salt to taste
SERVES 2 / 25 MINUTES
preparation
- Get naked.
- Find the perfect cooking rock.
- Combine red pepper flakes, chili flakes, oregano, pepper corns, and coriander seeds in a pestle and mortar. Crush until finely ground.
- Sprinkle the filet with the seasoning blend and salt. Keep the remaining seasoning for next time.
- Heat a non-stick pan (over medium heat) or a rock (over scorching fire) and add a drizzle of olive oil.
- Add the filets, pepper, and chili pepper to the pan/stone and cook for 8-10 minutes, until nicely browned and cooked through. We’re looking for a little char on the vegetables.
- Remove the filets from the heat, but keep them warm.
- Finely chop shallot, garlic, coriander, grilled pepper, and chili pepper. Transfer to a bowl and season with lime juice, olive oil and salt.
- Slice the filets into thin slices and spoon over the sauce.