Sea salt or kosher salt

sea salt or kosher salt

IndianOtherIntermediate30 minBy Northstar

Ingredients

Servings

1) Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas
2) Examine steaks for pin bones by rubbing fingers over surface of meat. If found,
3) Using a sharp paring or boning knife, trim bones from the cavity side of the steak.
4) Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1
5) Roll the skinless section up into the hollow of the cavity, then wrap the other around the
6) Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out
7) Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum
8) Crush seeds in mortar and pestle or pour into spare pepper grinder.
9) Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both
10) Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill
11) Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

1
grill to medium−high.
2
remove with bone tweezers or pliers reserved for culinary uses.
3
inch of meat.
4
outside to form a round resembling a filet mignon.
5
during cooking.)
6
foil and toast over grill, shaking gently until seeds become fragrant.
7
sides of steaks.
8
fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside