Ingredients
- 2 pounds boneless chuck steaks, eye of chuck steaks or 3 to 4 pounds bone-in chuck steaks, cut to less than 1/4-inch thick
- 1/4 cup lime juice
- Salt (preferably kosher), to taste
Directions
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. (Note: 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)













Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By niwa
northville, MI
on July 31, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just pounded the steak to a little over 1/4 inch. Squeezed the lime juice right over the steak on the grill. Delicious and easy and no mess! Kids liked too.
By jmunal_409369
mcallen, TX
on July 29, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a simple recipe and can be altered in many ways. This is a Mexican cut on beef that is a staple in South Texas.
Read all 2 reviews