• Slice the chuck steak into around 8 big square cubes.
• Season with finnishing salt.
• Put the cubes on a skewer and make sure they have as much as equal surface as possible.
• Fire up your BBQ with charcoal and wait for it to to be fully lit.
• Hang the skewers over the edge of the BBQ directly above the fire.
• Let the fat render down into the fire creating flare ups and rotate frequently.
• Let the outside turn dark brown and crunchy.
• Place the skewer pointing downwards on to the plate and slice of thin slices of beef untill the outside is uncooked and red again and put them back on the fire.

Salsa Sauce

• Slice all the fresh ingredients.
• Heat up a dutch oven and fill with olive oil.
• Shallow fry the onion and the garlic untill soft.
• Add the bell peppers, parsley and tomatoes.
• Stir and let it simmer untill the moisture has evaporated.
• Season with some salt and pepper.
• Stir, put the lit on and let it simmer for around 20 minutes untill it becomes almost like a thick pasta sauce.
• Put the sauce on a plate and serve with the sliced chuck steak on top.