beeeeeeef
the good steak
the good steak
CUT:
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:
SEASONING:
sugar
salt
pepper
garlic powder
GRILLING:
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.