Preparation

• In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture. Set aside and prepare the grill.
• When the fire is medium hot (you’ll be able to hold your hand just above the grate for 2 seconds), scrape off the shallots and rosemary and drain any liquid. Rub both sides of the steak with salt. Grill the steak on one side for 8 to 10 minutes, keeping the smaller tenderloin section over a less intense heat. If there are flare-ups, move the steak to another part of the grill. Turn the steak and grill for another 6 to 8 minutes. It should be rare to medium rare at this point.
• Transfer the steak to a clean wooden carving platter and let it rest for 3 to 4 minutes. so the meat relaxes and the juices redistribute. Serve it whole or else carve it, slice it, and reassemble it, saving the juices. Serve with Ancho Chile Harissa, if you like.