PFI produces the following as a public service, hoping that some or all of the ideas for this dish will find their way into the public domain...and you'll find it (or something like it) on the menu along with kebobs and schwarma at your local Israeli restaurant.  We've worked with what they're likely to have on hand...a 3/4"non-prime ribsteak, hot pepper sauce, soy sauce, olive oil, black pepper, and garlic.  You could also use rosemary and cilantro, but we don't.

Make a marinade for the meat with 1) olive oil, 2) pepper sauce, and 3) soy sauce.  Take care to add each item in that order, placing them with geometric precision as shown below.  Failure to do so with bring heartacheand frustration.

After achieving perfect placement of the three liquid ingredients, squeeze in two large garlic cloves.  Then mix artistically until homogeneity of appearance is achieved.

Add the meat, turning over and over to thoroughly coat all sides.  And leave for at least an hour or two, turning over frequently. 

Turn on the grill and let it get good and hot.  Just before putting on the meat, coarse-grind a lot of black pepper and sprinkle it on to cover completely.  If you don't like pepper that much, don't do it.

Turn over and use the tongs to put more marinade on the meat as it cooks.  Be careful not to put too much so that it runs over the sides and catches fire, charring the meat and giving it a faintly unpleasant taste.  Use the tongs to test for doneness by gently pushing to check the resilience of the meat.  Try it when raw and then push against a nice stiff piece of shoe leather to get a feel for the range.  Stiff is bad.  Soft and slightly floppy should be close to medium rare.  On a hot fire it won't take long.

Serve with freshly fried French fries and French fried onions.  The fries should have a cross-sectional dimension no greater than 1/8" x 1/8" and be double-fried to remain crisp and delicious throughout the meal.