Agujas (Broiled Beef Strips)

Recipe Ingredients

2 lbs	908g / 32oz	Boneless beef*
1/4 cup	59ml	Lime juice
		Salt to taste

Recipe Instructions

Light a fire of mesquite wood or mesquite charcoal, and allow it to burn to coals, either in a barbecue that allows the grill to be placed at least 2 feet above the coals, or in a smaller barbecue, reducing the amount of wood or charcoal so that the coals will not be too hot. 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 under 1/4-inch, pound it between sheets of plastic wrap with a meat pounder until it is the proper thickness. (Don't try this with bone-in steaks).

About 20 minutes 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 minutes turn the meat and cook another 5 minutes.

Repeat the process until the fat is well cooked and charred and the meat is tender.

Serve the meat on a warm flour tortilla with lots of salsa fresca.

Hints

chuck steaks, eye of chuck steaks or 3 to 4 pounds bone-in chuck steaks -- cut to less than 1/4-inch thick

Because in the United States the cuts of meats we use 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.

Source:
Jim Peyton

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