so...you take your big hunk o' tri-tip...
lay it down flat, fat side up, so you're looking at the top of it. lay your knife (use a long one) flat so it runs parallel with the meat, then carve off the layer of fat on top.
keep slicing it this way, as thin as you can get it. You want to end up with thin wide, flat pieces of meat.
Make a seasoning mix with salt, paprika, cumin, sugar, onion and garlic powders, black pepper, and cayenne pepper...to your liking...
sprinkle the thin flat steaks with this seasoning mix, then grill over high heat. It should take just a minute or two per side to cook through.
lay one of these thin steaks on a good sized tortilla, top with guac, salsa, and or some crema (or sour cream).
roll it up and devour.
don't forget the cold beer...
Manana
