Not seasoned, grilled on a smoking hot grill 3-4 minutes a side to sear and get grill marks.
Off the grill for ten minutes resting, then seasoned with sea salt, cracked black pepper and Adobo.
Into a slightly prewarmed oven for 2-3 minutes with the chorizo and longaniza.
Resting on top of oven for 15 minutes.
Sliced thinly on the bias with a slicing knife.
Seasoned with sea salt, cracked black pepper, adobo, a little EVO and garnished with cilantro and green onion.
Served with chimichuri and the reserved juices from the steak and sausages on the side.
Absolutely tender, red through out, and warm all the way through.