Tapa - breakfast steaks
2 1/4 lbs Sirloin, sliced 1/8 to ¼ Inch thick
1 1/2 tbsp Salt
2 tbsp Brown sugar
1 tsp Garlic -- finely chopped
1/2 tsp Cracked black pepper
Combine salt, sugar, garlic, and black pepper.
Spread rub evenly on both sides of meat and store covered
(or in a plastic bag) in the refrigerator overnight.
Sun dry a couple of hours before cooking in smoker to
medium or medium well.
Serving suggestions: serve with a salsa of chopped fresh
tomatoes, chopped onions, grated radish, chopped fresh
cilantro, oriental fish sauce (or salt) to taste, crushed
hot chiles, and a little vinegar (or lemon juice).
For heavy eaters, chop meat into small pieces and serve
sprinkled over a mound of garlic fried rice and fried eggs.
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