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Recipe: Agujas Broiled Beef Strips
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Serving Size : 4
2 pounds boneless beef*
1/4 cup lime juice
salt to taste
chuck steaks, eye of chuck steaks or 3 to 4 pounds bone-in chuck
steaks -- cut to less than 1/4-inch thick
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.
Per Serving (excluding unknown items): 4 Calories; trace Fat (2.3%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit.
Nutr. Assoc. : 0 0 0
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