Some of you asked for the recipe for this fabulous Salt Steak last week.
Round steak cut by butcher about 2" thick.
Meat tenderizer (Joe uses McCormick seasoned)
Cover meat with pickling salt and return to refrigerator for one hour.
Rinse salt off then use tenderizer on both side of meat. After thoroughly applying fork the meat all over on both sides. Do this really well in order to get the meat tender. Return to refrigerator and let it sit for 30 minutes.
After 30 minutes rinse steak off again. Grill on one side approximately 18 minutes. The meat will be a tad dark/burnt looking. This seals the juice into the steak. Flip and cook for 1/2 of the time of the first side.
Place on platter and using an electric knife carve the entire steak. Juice will accumulate on the bottom of the platter. When we serve this steak we all dip our bite of meat into the juice on the serving plate. Double dipping is encouraged.
When eating left over salt steak we usually do NOT heat it up as this makes it tough. It is delicious cold.
Tip: Joe tells the butcher to cut the round steak the length of his thumb. Disregard any odd looks the butcher gives you because believe me, you will get some strange looks.