Posta mirandesa

Step 1: Light a charcoal grill and let it burn down to glowing embers with a fine coat of ash, or heat a ridged cast-iron grill pan until smoking.

Step 2: Sprinkle the 2 ¼ lb thick veal or young beef steak (rump or sirloin) on both sides with the 2 tsp coarse sea salt and put it straight on the hottest part of the grill. Cook for 5–6 minutes without moving it, until a dark crust forms.

Step 3: Turn once and cook for 4–6 minutes more. For medium-rare the centre should read 131°F; for medium, 145°F. A common mistake is cutting into it to check, which lets the juices run out; use a thermometer or press it, as medium-rare feels springy.

Step 4: Rest the steak on a warm board for 5 minutes. Meanwhile, warm the ¼ cup extra virgin olive oil with the 4 cloves garlic in a small pan for 2 minutes, until fragrant but not coloured, then stir in the 2 tbsp red wine vinegar, ½ tsp sweet paprika, 2 tbsp parsley and 1 pinch dried chilli flakes if using.

Step 5: Slice the steak thickly across the grain, pour the warm sauce over and serve with potatoes and a green salad.