The name is simple, meaning "flame-cooked meat," and the dish is deliciously simple as well, just tender beef sliced very thin and seared quickly over high heat.
Servings: 4 people
- 1 1/2 Lbs Top Sirloin or Tenderloin, trimmed of surface fat
- 2 clove Garlic minced
- 1/2 tsp fresh ground black pepper to taste
- 1/2 tsp cumin seeds toasted and ground
- Salt to taste
Place the meat in the freezer for 20 to 30 minutes to make it easier to slice thin
Cut the meat into strips about I/S inch thick
Toss the meat strips with the remaining ingredients and let sit covered at room temperature, for at least an hour.
On an outdoor grill, fire up enough charcoal to form a single layer of
coals beneath the meat. When the coals are covered with gray ash, place
the meat directly over the fire. Grill the meat in a grilling basket so it does not fall into the fire. Grill medium-rare, about 1-2 minutes per side.
Serve it immediately, preferably with Grilled Green Onions and Rajas or accompaniments that go on a tampiquefia plate.