Beef steaks with spiced salt

Ingredients:

• 4 boneless New York steaks (340-400 g each), portioned pieces from the thin edge of the loin of the back of the beef carcass
• 450 g small tomatoes
• Coarse salt
• 1 tbsp. coriander seeds
• 1 tbsp. black peppercorns
• 2 tsp paprika
• 2 tsp. red flakes pepper
• 1 teaspoon of dill seeds
• 1 crushed clove of garlic
• Extra virgin olive oil for greasing

Preparation:

1. Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit). Cover a baking sheet with foil. Sprinkle the baking sheet with 2 tablespoons of salt, coriander seeds, black peppercorns, paprika, red pepper flakes, dill seeds, and crushed garlic in an even layer. Bake for 30 minutes, until the garlic is tender. Cool.
   
   Place the mixture in a mortar and crush it lightly. (The seasoned salt can be made up to a week in advance and stored in an airtight container.)
2. Remove the steaks about 1 hour before cooking to allow them to come to room temperature. Sprinkle each side with 1/2 teaspoon of the prepared hot salt, wrap in plastic wrap, and set aside.
3. Prepare the grill for indirect heat and preheat to high: on a charcoal grill, move the coals to one side; on a gas grill, turn off half the burners. Cook on the cool side of the grill. Wipe the salt off the meat, pat it dry, and lightly brush with olive oil.
   
   Grill on the hot side of the grill for about 2 minutes, until charred. Then rotate the steaks 30 degrees and cook for another 2 minutes. Flip the steaks and repeat on the other side. Then transfer the steaks to the cool side of the grill and cook for another 5 minutes on each side, or until medium-rare.
   
   Place the meat on a cutting board and leave for 5-10 minutes.
4. Meanwhile, grill the tomatoes on the hot side of the grill, turning them for 5 minutes at a time, until charred. Serve with the steaks and the remaining seasoning salt.