Salt BlockGrilled Flank Steak

• 1 (two-pound) flank steak
• 1 (8 by 8 by 2-inch or larger) block Himalayan pink salt

1. Cut the flank steak lengthwise along the grain of the meat, creating two long strips.
2. Then, turning the piece perpendicular to the blade of your knife, cut the strips across the fiber of the meat into 1/4-inch-thick strips, each about 2 to 3 inches long.
3. Set aside.
4. Heat the salt block on a stove, as described in Heating on page 269.
5. To test whether the block is hot enough, place one piece of meat on the block.
6. It should sizzle vigorously (or however it is that a piece of meat sizzles when it is really sizzling).
7. Alternatively, use an infrared thermometer, or try to hold your hand 2 or 3 inches away from the block.
8. If you cant, its hot enough.
9. Place about 12 pieces of steak on the block, or as many as the block will hold without the pieces touching.
10. After 5 seconds (yes, just five seconds), flip and cook for another 5 seconds.
11. Repeat with the remaining steak and serve immediately.
12. Make sure the salt block is off the heat, and let it cool to room temperature before cleaning and storing it (see page 270).

flank steak, pink salt

Taken from www.epicurious.com/recipes/food/views/salt-block-grilled-flank-steak-382467 (may not work)