1 1/2 lb. piece of eye of round
1 1/2 tsp. salt
1 T. freshly squeezed lime juice
1 1/2 tsp. dried oregano

Using a very sharp knife (such as a boning, filleting or slicing knife), trim the ends, top and bottom of the meat to make them flat, giving you a roughly loaf-shaped chunk (weighing about 1 1/4 lbs). Reserve the scraps for another use. Lay the meat so that its length (and the grain) runs crosswise in front of you. Place one hand firmly on top of the meat, then begin slicing at one end, parallel to the work surface and 1/8″ below the top (and, as you guessed, 1/8″ below the level of your hand). Work your way across the meat, but stop 1/8″ short of the other end, DO NOT CUT THROUGH. Remove your knife, turn the meat 180^ and start a second cut across, 1/4″ below the top. When you’ve cut across about 1 inch, open out the top slice, bending it on the 1/8″ “hinge” that you left at the end. Lay your hand firmly on the newly exposed top and continue cutting across, again 1/8″ below the surface, below your hand. Stop 1/8″ from the end, turn the meat around and begin a third slice 1/4″ below what is now the top. Cut across 1 inch, unfold the second slice, then continue your cut, 1/8″ below your firmly held hand. Work your way back and forth across the meat, leaving 1/8″ hinges at the end of each slice, until the entire piece has been stretched out to a long, 1/8″-thick piece of meat.

Notes on Accordion-Cutting Meat: There is really nothing tricky about this technique, but it does require a little practice. Work slowly, slicing with firm, back-and-forth, sawing motions. The firmly held hand compacts the meat and holds it in place, making it much more manageable. If you work carefully, there is little risk of cutting yourself.

Salting & Aging: Mix together the salt, lime juice and oregano, stirring until the salt has mostly dissolved. Spread out the meat, smear the mixture on both sides, then refold into its original shape. Let stand 1/2 hour. Unfold the meat and hang it to dry in a dry place with good air circulation.

For Cecina (fresh or half-dried strips of beef): For dishes that call for cecina, let the meat dry a few hours or overnight. Cut into manageable-size pieces, cover and refrigerate; to ensure that the meat doesn’t dry any further, you may lightly rub both sides with oil.

For Carne Seca (jerky): For dishes that require jerky, let the meat hang for at least 48 hours. If you plan to keep it for an extended period, let it hang several days longer, then loosely wrap and store in a cool, dry place.

Drying the Beef: Some recipes direct you to hang it in the sun during the day, then bring it in at night; a cool, dry kitchen window works well, also. High humidity keeps the meat from drying and can cause it to spoil.

Variation: Chile-Dried Beef: Mix 2 tsp. pulverized, toasted chile guajillo or New Mexico chile with the salt-lime-oregano flavoring; add a little cayenne, if you wish. Prepare the meat as directed in Steps 1 and 2, coating it with the chile seasoning, then hanging it to dry.