Directions
Pat steaks dry and rub with olive oil.
Season with cracked black pepper and Ghost Pepper Sea Salt.
Grill over medium-high heat for 4–5 minutes per side for medium-rare.
Let rest for 5 minutes, then garnish with fresh parsley.
Recipe Note
Sauce Suggestion: Chimichurri with lime and cilantro.
Pairing: Roasted potatoes, grilled asparagus, and a bold Cabernet Sauvignon or IPA.
