Carne Asada (Broiled Meat)

2 pounds whole tenderloin, with all fat removed*
4 to 5 cloves garlic, peeled
1 teaspoon whole black peppercorns
1/2 teaspoon cumin
1/4 cup olive oil
2 tablespoons fresh lime juice
Salt, to taste

Slice tenderloin lengthwise, with the grain, into 1/8-inch thick slices. Place garlic, pepper, cumin, olive oil and lime juice in a molcajete and grind the mixture until the garlic is pur�ed and the spices are pulverized. Toss the oil mixture with the sliced meat and marinate in the refrigerator for at least 3 hours or overnight.

Broil the meat very close to a very hot fire to the desired degree of doneness. Add salt to taste and serve with refried beans and/or rice, rajas, guacamole, salsa and hot tortillas.

* Or use round steak pounded to about a 1/8-inch thickness. Cut the steak into four pieces.