Wood-coal grilled flank steak with red chimichurri

Burn wood logs in a separate firebox to make a bed of hot wood coals; keep adding wood to build more coals if the cook will be long.

Feed the coals into the grill.

Salt the steak beforehand so the salt penetrates; season with pepper; pat it dry if needed so the surface sears rather than boils.

Cook to 127 to 130 internal.

Grill directly over the coals with the lid open, flipping as needed for an even sear rather than grill marks, watching closely so the crust does not burn.

Rest the steak on a tray, about 15 minutes.

Slice against the grain, perpendicular to it, and on a bias, for a more tender bite.

Serve with the red chimichurri.