This carne discada from Armadillo Palace in Houston is loaded with flavor. The origins of this dish, popular in Northern Mexico, come from field-tilling discs on tractors. Those discs, shaped like Chinese woks, were repurposed as pans in which to cook. Discada usually consists of beef, peppers, onions, lime juice, garlic and tomatoes. It can be eaten as-is or piled into a warm tortilla.
Heat a cast iron skillet over moderately-high heat. Add whole roma tomatoes and roast, turning, until blistered, tender and charred on all sides, about 5-8 minutes. Transfer to a work surface and let cool. Roughly chop.
Preheat a grill or wood-burning fire for 10 to 15 minutes. Grill the steaks over hot, hardwood fire (use hardwood chunks such as oak, cherry, hickory or apple) until medium rare, about 3 minutes. Flip and grill for three more minutes. Transfer to a work surface and let rest. Cut the steak into ½ inch pieces and set aside.
Heat the oil in a traditional discada or a steel Lodge paella pan over hardwood fire/coals. Add the onion and cook, stirring occasionally, for about 5 minutes or until tender. Add the peppers and garlic and cook, stirring occasionally, for about 4 more minutes. Deglaze with the beer. Add the tomatoes and cook for about 8 minutes, being careful to stir often to prevent scorching. Regulate the heat by moving the pan to cooler spots on the grill if necessary. It should look saucy. Add the reserved steak and cilantro and season with salt. Serve hot with fresh tortillas and cold beer.