Ingredients
Boneless beef (2pounds), salt (to taste) and lime juice (1/4c).

Method of Preparation:-
Chunk steaks, eye of chunk steaks cut to less than ¼ inch thick. Light a fire of mesquite wood charcoal and burn it to coals either in barbecue that allows the grill to be placed at least 2 feet above the coals or in smaller barbecue. 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 ¼ inch, pound it between sheets of plastic wrap with a meat pounder until it gets the proper thickness. About 20 minutes before the coals are ready. Brush the meat with lime juice and then sprinkle the salt over it to taste. Now place the meat over the coals and cook for about 5 minutes and then turn the meat and cook it for another 5 minutes. Repeat this process until the meat gets tender. Serve the meat on warm flour tortilla with salsa fresco.

Number Of Servings – 4