beeeeeeef

CUT: 

• flap or skirt for carne asada

• flat iron, flank, or thick skirt for sliced steak

• rib eye caps -- round steaks with string in them

SEASONING: 

• sugar

• salt

• pepper

• garlic powder

GRILLING:

• Heat coals until there's some flame coming out the top

• Pour into grill and even out until grate fits ontop 

• Let them finish heating up for a few minutes 

• Open bottom vents all the way (for thicker steak vents should be partly closed)

• Put steak on flat and do not cover

• Wash steak dish

• Flip steak when it has a good char on bottom and doesn't stick to grate 

• Cook until doesn't stick on both sides 

• Take off

• Cover grill and cover all vents -- coals can be reused next time.