Flank steak

For the brine

200 ml water
0.44 lbs/200 grs salt
Rosemary bunch

1 - Prepare your brine: mix the water and the salt
and take it to the fire until it boils. Use a rosemary
bunch to spread the brine all over the flank steak
during all the cooking process. Keep it hydrated!
2 - If you consider the flank steak is too fatty, you
can take out a little bit of the fat layer. But do not
take all the fat, because this is what is going to
boil and give flavour and moisture to the piece of
meat.
3 - Set up the fire: we would need to keep it with
good heat below and flames on top. Always use
two kinds of wood to achieve this. We
recommend “red quebracho” for heat and “white
quebracho” for flames.
4 - Place the flank steak on the asador, making
sure the thickest part is exposed to the flames
first. Cook for 2 hours on medium heat.
5 - Turn it over and cook for 2 more hours.
6 - Serve with your favourite side dish and enjoy!