Uruguayan Timurri Brine for Barbecue

Mix 3 fingers of coarse salt, 50g of black pepper, 6 minced garlic cloves, 5 bay leaves, 1 sprig of parsley, and 4 sprigs of rosemary in a bottle with a lid.

Add 3 tablespoons of oregano and 1 tablespoon of smoked paprika to the mixture.

Hydrate the mixture with 700ml of warm water and stir until the salt dissolves.

Cut the top sirloin cap into steaks 2-fingers thick, against the grain.

Drench the top sirloin cap with the brine before taking it to the barbecue.

Grill the top sirloin cap until it reaches your desired doneness.