MEXICAN STYLE SALTED BEEF (TASAJO)

By BobD

Ingredients

• Mexican butchers sell thin, salted, super-long strips of beef just for tasajo, but you can improvise with top sirloin sliced and salt-cured for a couple of days.
• 2 lb boneless top sirloin, rinsed, patted dry, and cut into 1/8-inch-thick slices
• 2 tablespoons kosher salt
• 2 tablespoons extra-virgin olive oil

Details

Adapted from gourmet.com

Preparation

Step 1

Season beef with kosher salt and place in a 4-sided sheet pan in single layers, each layer separated by parchment paper.

Cover tightly with plastic wrap and chill at least 2 days.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas)

Brush both sides of beef with oil.

Grill in batches, covered only if using a gas grill, turning once, until just cooked through, about 2 minutes total.

Cut into bite-size pieces.

COOKS NOTE:

Beef can be salted and chilled up to 3 days ahead.