Make sure the meat is at a higher temperature than fridge temperature, so it should be taken out of the fridge in good time, preferably 20 minutes before it goes on the grill. This typically coincides with the time needed to preheat the grill if you are using a gas grill.

Mix salt and pepper with the oil in a bowl. Brush the meat on both sides and place it on direct (high) heat for 5 minutes on each side.

Let the meat rest for 15-20 minutes. Let it lie on a rack or a cutting board uncovered.

Cut the meat into thin slices, at a diagonal angle towards yourself. It should be cut across the grain.

Sprinkle the meat with a good flake salt and serve immediately.