Ingredients

2 teaspoons kosher salt
2 pounds bottom round steak, 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper

Directions

Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate overnight.

Remove steak from refrigerator 1 hour before grilling.

About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.

Unwrap steak. Brush both sides of steak with oil and sprinkle liberally with pepper.

Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120 degrees for rare to medium-rare, 16 to 20 minutes.

Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.