Slice the beef thinly across the grain. If you’re buying pre-sliced beef labeled "cecina," you’re already ahead of the game.

Salt it. Sprinkle sea salt generously on both sides of the meat. Let it rest uncovered in the fridge for at least an hour, or up to overnight for a more intense flavor.

Grill it. Fire up a charcoal grill or heat a heavy cast-iron skillet until screaming hot. Lightly oil the surface and lay down the beef slices. Cook for 2–3 minutes per side, or until the edges are charred and the meat is just cooked through.

Char the nopales (if using) on the same grill or skillet until they’re soft and slightly browned.

Serve it all with queso fresco, warm tortillas, grilled nopales, lime wedges, and a healthy scoop of salsa.

Optional Sides: Refried black beans, avocado slices, or a smoky chile morita salsa can elevate the spread even more.