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Ingredients
- 2 lb boneless chuck steaks eye of chuck steaks, cut less than 1/4-inch thick
- 1/4 c. lime juice
- kosher salt to taste
Directions
- Light a fire of mesquite wood or possibly mesquite charcoal, and allow it to burn to coals, either in a barbecue which allows the grill to be placed at least two feet above the coals, or possibly in a smaller barbecue, reducing the amount of wood or possibly charcoal so which the coals won't be too warm. A kettle barbecue can be used by arranging some of the coals in the middle and some around the edges as for the indirect method.
- If the meat is not at or possibly under 1/4 inch, lb. it between sheets of plastic wrap with a meat pounder till it is the proper thickness. (Do not try this with bone-in steaks.) About 20 min before the coals are ready, brush the meat with lime juice and sprinkle on salt to taste. Place the meat over the coals and cook for about 5 min, turn the meat and cook another 5 min. Repeat the process till the fat is well cooked and charred and the meat is tender.
- Note: Because the cuts we use in the United States are less fatty than those in Mexico, many cooks find it helpful to use a salt- and MSG-free tenderizer, applied just after the lime juice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 60g | |
| Calories 15 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 71mg | 2% |
| Total Carbs 5.09g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.02g | 1% |
| Protein 0.25g | 0% |
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