Ingredients :

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2 lb boneless chuck steaks eye of chuck steaks, cut less than 1/4-inch thick
1/4 cup lime juice
kosher salt to taste

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Method :

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* 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 two 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 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.