Mystery steaks

The Danish butchers cut things differently. By things I guess I mean pigs and cows. Anette and I bought a quarter young steer with Carl and Hanne last winter. We spent a night hovering over my American picture of "cuts of beef" and trying to compare it to the Danish equivalent - not always hitting the target, I'm afraid.
These steaks were called "tyndstegsbøffer" - which are apparently Sirloin steaks - but I don't think they were quite sirloin. They weren't bad, but just a bit tough (and I don't think entirely due to the way I grilled them).
I defrosted them a bit too late to do an all-night marinade, so I chose Paul Kirk's recipe for a Savory Steak Seasoning:
1 T salt
2 t granulated garlic
2 t coursely ground black pepper
1 t dried marjoram
1 t dried rosemary
1 t dried thyme
1 t cane sugar
1/2 t dried oregano.
So I rubbed the steaks with olive oil and sprinkled on the rub. Let it sit while the carrots got going.
Cut up a bunch of carrots and put them in an aluminum tray with too much butter, some honey, balsamic vinegar, salt and pepper.

Did the coals using the Gleisel method - under just half the grill. Started the carrots over the coals for about 8-10 minutes, til they were really going. Moved them to the indirect side, and by now the fire had calmed down a bit to medium-hot. Threw the steaks on there. Mmm - smelled incredible.
Tasted good, too - the kids and Anette loved them. I was a bit disappointed. Need to meet with the butcher next time and be present when he/she cuts up things.

Drinking while cooking: Pale Ale in a can from this new Danish microbrewery: Ølfabrikken. Yes. So many mediocre Danish microbrews. This was a 7 out of 10.