Agujas (Thin Chuck Steaks) Recipe

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

1. Light a fire of mesquite wood or possibly mesquite charcoal, and allow it to burn to coals, either in a barbecue which allows the grill to be placed at least two feet above the coals, or possibly in a smaller barbecue, reducing the amount of wood or possibly charcoal so which the coals won't be too warm.
2. 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.
3. If the meat is not at or possibly under 1/4 inch, lb.
4. it between sheets of plastic wrap with a meat pounder till it is the proper thickness.
5. (Do not try this with bone-in steaks.)
6. About 20 min before the coals are ready, brush the meat with lime juice and sprinkle on salt to taste.
7. Place the meat over the coals and cook for about 5 min, turn the meat and cook another 5 min.
8. Repeat the process till the fat is well cooked and charred and the meat is tender.
9. 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.

chuck, lime juice, kosher salt

Taken from cookeatshare.com/recipes/agujas-thin-chuck-steaks-62723 (may not work)