So now we have four cloves of garlic, couple of turns on the pepper grinder. Sea salt, a half cup of olive oil and two tablespoons of soy sauce, it’s just a little bit of probably a little over tablespoon of spicy brown mustard.
We just moving the marinade around to the ton both sides of the meat. But now we will take this bag and completely back and seal it, so we get all the area out there. Marinades is going to enter the meat much more easily now, in 10 minutes we’ll take this out and it will be just like it’s marinated for hours.
Take out the stake, on there – will cook that about 10 minutes on each side. Our stake has been cooking for about 10 minutes on one side, I'm just going to make sure that it’s roast enough here. Anywhere it flare up is this just a little fat burning but it’s nice, it’s been nicely brown. On one side we going to flip it over, now we are going to leave the grill open.
So that it will stay less cooked in the middle, you get well done on the outside. So I am going to close this down because we can still—could stand to probably another five minutes closed on each side. It’s now 450 degrees on the grill thermometer so we go nice and super hot. And we are just going to pick it up on the other side a little more. And I'm going once again close this up.
So we’ll now but that’s it for 10 minutes, and then we’ll take it inside and put on the carving board. In slicing this by simply made lay them knife at a very steep angle back and cut very thin slices. As you can see this thin end it would I would call medium well, and the further from the end we get. And while you are starting to see pink coming to the meat.
Now it is more medium.
Transcription by:
Scribe4you Transcription Services