Grilling lean beef is not difficult once you know how. The secret is sealing the juices in the meat, so that it doesn’t dry out while cooking. In Argentina, cooking beef and other meats is an art form.
Before we put our beef on the barbeque, we like to marinade and/or season first. For steaks, we put the steak in a dish, and sprinkle one side with garlic salt and pepper and pour wine vinegar over it. Then we flip it over and repeat the process on the other side. For better roasts, such as top or bottom round, we slather the whole thing in mustard. The mustard helps seal the meat, and disappears during cooking, imparting a nice flavor.
Now, when you go to put it on the grill, you want to put the meat on the hottest part of the fire until the meat is slightly blackened (or at least cooked) on one side. Flip the meat over to blacken the other side. This process seals the meat so the juices don’t escape during cooking. Next, move the meat over to a cooler part of the fire to finish cooking – slowly. The variation between the two temperatures promotes a steak that is both juicy and tender. The fast cooking seals the outside, so it doesn’t dry out during the slow cooking, which improves the meats tenderness. The result is a tender, juicy and flavorful delight.