Ingredients
1 piece of beef bavette, or flat meat (about 4 lbs)
1/2 bunch very fresh thyme
1/4 bunch fresh rosemary
1 teaspoon of red pepper flakes
1 tablespoon of chopped fresh garlic
1/4 cup olive oil
Salt and pepper to taste

Remove from the beef any excess of silver skin or fat, with a small knife, set in the cooler.

Pick all the leaves from the herbs and chop roughly, mix with the oil, red pepper flakes, garlic and fresh ground black pepper, set in the cooler for about 2 hours.

Place the fire in your grill, until gets hot, pour your cut off beef in it, add salt and keep grilling for about 10 minutes. Check the inside temperature using a meat thermometer; at 105 degrees, remove from the heat and let it sit for about 10 minutes. Slice and serve.

Recipe courtesy of The Cleaver Company