The steak is truly the American celebratory entree. Fads come and go, but a large slab of beef cooked over a very, very hot natural fire is as American as it gets.
This Mexican staple is a great way to prepare one of the toughest yet tastiest cuts of meat. Pro tip: marinate the meat for at least 4 hours. The acid in the citrus marinade breaks down the meat.
As a short order cook during a misspent youth, this recipe was a three-meal staple: brunch, along with a Coca-Cola as a hangover cure, late lunch, sitting out on the “Dock of the Bay” during the afternoon break, and late supper with the crew in an empty dining room for a few cold brews.
Luchi and I were first introduced to this recipe 40 years ago by our dear friend Larry Katz.This steak, along with an ample supply of J & B provided by Larry and cooked by the Palermos, was a weekend staple