An hour before grilling the meat take it outside the refrigerator, pat them dry with paper towel and generously season with the salt and pepper on all four sides.

Prepare your coals and once well rested and having created a nice grey ash, spread them so as to calm the fire.

Place the meat on the grill above direct fire and cook turning every couple of minutes, total grilling time about 10-12 minutes. Use an instant thermometer to check doneness aiming for 54 degrees C for medium doneness.

Remove the meat from the grill and place on a carving board. Allow to rest, covered with foil, for 10 minutes before carving in 1 cm thickness.

In the meantime, place the veggies in a large bowl, pour the oil and toss. Sprinkle with salt and pepper and place on the grill next to the meat turning couple of times and grilling until the get a nice char on them.