1. In
a small bowl mix together the salt,
cumin and chili powder until
homogenous. Reserve. This will
keep well for two months in a sealed
container.
2.
Trim the piece of beef so its surface
is fairly smooth. Lay the beef
on
the cutting board before you and
carve a thin slice—1/4" thick—lengthwise
with the grain. Stop the cut
1/2" from the edge
of the piece of meat and remove the
knife. Turn the meat 180 degrees
and
start a second cut, 1/2" deep,
and again cut lengthwise with the
grain to within 1/2" of the
end. Remove the knife turn the meat
again
180 degrees and carry on cutting
the beef accordion style until you
reach
the bottom. (Roll the cut beef to
keep it manageable while you cut.
Unroll the beef and pound it lightly
to make it a more uniform thickness
and to tenderize it.)
3. Season
the beef with a squeeze of lime
juice and a generous
sprinkling of the salt and spice
mix. Wrap the meat in plastic
wrap and store in the refrigerator.
The meat should marinate for
at least one hour and not more
than 24 hours, as it tends to
darken and dry out.
4. Unroll the beef and cut it into
pieces that will fit into your pan.
Heat a cast iron pan (a grill pan
is perfect if you have one) over
high heat until very hot. Pour in
2 tablespoons of oil and when it
smokes add the beef and cook it quickly
until nicely browned. Remove the
meat from the pan and slice across
the grain into thin slices and use
as filling for tacos.
