The meat take out of the fridge two hours before grilling, remove tendons (the best is if it make the butcher) and cut into 4 cm thick slices.
1 onion cut into strips and the potatoes into slices, chop the bacon finely. Who does not like bacon, can instead add a little butter for a rich flavor. Zucchini, peppers, 1 onion into cubes and place on aluminum foil with a drop of olive oil. Herbal salt, chopped garlic and parsley and film take.
The meat with a paper towel dab. Only then salt and pepper the meat. Over high heat grilling, about two minutes per side (medium). If possible, turn only once. Place the meat in a bowl, add olive oil, garlic and the herbs give it and let it rest at room temperature. Turn halfway through cooking the meat.
Lay aluminum foil and coat it with a drop of olive oil. Place potatoes on it. The bacon and sage and rosemary about it. Season with herb salt. Film take. Can pull through well The charcoal. It is important that the coal burns and no longer white coated. First, the potatoes (20 min), then (5 min) grill the vegetables. Let the meat rest for two minutes without heat so that the meat juices to distribute well. At the end cover with fresh herbs and serve with the vegetables.