What You Need
3 large cloves garlic
2 teaspoons salt
3 tablespoons lime juice
2 tablespoons olive oil
2 pounds beef flap meat or round steak, 1/4 to 1/3 inch thick
Using a mortar and pestle, pound the garlic with the salt to make a paste. Add the lime juice and incorporate into the garlic. Slowly add the olive oil, stirring with the pestle to incorporate. If you don’t have a mortar and pestle, this can be done with a whisk.
Spoon the garlic mixture over the steak, spreading it with the back of a spoon. Season well with salt. Turn the meat over and do the same to the other side. Place in the refrigerator and let stand at least 30 minutes or more.
Grill the beef over high heat about 3 minutes on the first side then turn and cook 1 to 2 minutes more. The meat should be medium to medium rare in the center.
Slice thinly across the grain and serve on tortillas with pico de gallo.