2 1 1/2-in.-thick
, about 500 g each, at room temperature
PREHEAT 1 side of barbecue to medium-high (there should be no direct heat on the other half of the grill). Sprinkle both sides of steaks with salt. Season with pepper.
OIL grill. Place steaks on the no-heat side of grill. Insert a probe thermometer into the centre of 1 steak. Grill steaks, lid closed, until internal temperature reaches 105F for medium-rare, 20 to 23 min.
REMOVE thermometer and transfer steaks to other side of grill over direct heat. Increase heat to high. Sear steaks until grill marks form, about 2 min per side. Serve with chimichurri grilled potato salad.
Chatelaine Quickies: Thai steak salad
Nutrition (per serving)
Kitchen tip: This method ensures even cooking and retains juices.