In a blender, combine the garlic and black pepper. Puree coarsely by pulsing. Seal a big plastic bag and add the steak. Toss in the marinade, seal the bag, and give the meat a good squeeze to coat it thoroughly. Chill for at least four to six hours, preferably overnight.

In a mixing bowl, combine all of the Pico de Gallo. Remove off the table.

Cut the potatoes into wedges after peeling. Marinate in olive oil and sprinkle with spices. Cut heavy-duty foil into squares and stuff each one with five to ten potato wedges. Make sure there's enough space between the potato wedges in the foil packets so steam can escape. Don't stuff them too full. The proportion of fries to wedges and squares is proportional to their sizes. Raise the foil square over the potatoes by grabbing the two corners. Roughly half an inch above the potatoes, roll the foil together. To roll the foil, take the unrolled edges and twist them tightly around each other. Next, curl up the tip.

Prepare a grill for medium-high heat and set foil packets on it to cook potatoes. For even cooking, turn the packs over and rotate them. About 20 minutes into the cooking time, the potatoes should be fork tender. A lot of steam will be released when you open the foil packages, so be careful!

Put in a fire ring or other fire-safe container and fill it with coals to cook the potatoes over embers. Under the chimney, ignite some kindling or newspaper stubs. Coals should be piled high in the fire ring once the flames have died down and they have turned orange. To ensure equal cooking, place foil packets on top of the embers and turn them over occasionally. About 20 minutes into the cooking time, the potatoes should be fork tender. A lot of steam will be released when you open the foil packages, so be careful!

Heat a grill to high and cook the carne asada steak for approximately 5 minutes on each side. Carne asada cuisine Place in a fire ring or fire-safe container after placing over coals; fill with coals. Under the chimney, ignite some kindling or newspaper stubs. Coals should be piled high in the fire ring once the flames have died down and they have turned orange. To grill steak to your liking, set grate over hot coals and cook for approximately 5 minutes on each side.

Let the steak rest for a few minutes before chopping it. Then transfer it to a cutting board. Finely chop into little bits.