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Scatter freshly ground pepper all over the surface of the meat. Let the meat rest for 15 mins. Pre-heat the grill in the oven.
Cook the meat under the grill, positioning the meat on a medium level height so that it is not too close to the flame.
Cooking time should be around 15 min per 1/2 kilogram of meat if you want a rare roastbeef or 20 min per 1/2 kilogram if you want medium roastbeef.
Remove the meat from the oven. Cut a thin slice of beef. Place the meat on one colinder with the cut side facing down so the meat can drip the excess humidity it contains inside. Leave it to drain for at least 10-15 minutes.
Cut the meat into fine slices. Sprinkle with salt and serve.
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