Uruguayan BBQ (Asado)

Take meat out of fridge and set it on the counter to come up to room temperature. Brush with canola oil and top with pepper and oregano, if desired. You may also rub the meat with a cut clove of garlic.

Light some charcoal in your grill. Once the outside of the coal turns white, spread it into an even layer and add 2 good handfuls of hickory wood chips. Let the wood chips burn down so the flames aren’t huge, then add your meat onto the grill grate. Sprinkle with as much salt as desired. Cook 3-5 minutes then flip it. Sprinkle with more salt. Cook for another 3-5 minutes or until meat is cooked to your liking.

Remove steak from heat and cover with foil to rest 10-15 minutes. Cut across the grain into very thin strips and serve.