Sprinkle brown sugar over beef in a large mixing bowl. Hand mix until all the meat is evenly coated. Let meat sit at room temperature for 15-20 minutes.
Start your fire (gas, wood, or charcoal). It is always a good idea to have the heat offset to one side so you can control the cook. The temperature is right, for me, when I can hold my hand about 5 inches above cooking surface for about 3 seconds before having to pull away.
Place Tablitas on the hot grill on direct heat. You will want a total cook time of 3-4 minutes per side depending on thickness. I like to keep them moving. There will be flames, so be careful, but it is these flames that will caramelize the brown sugar and give that light char. If they begin to burn, just move the meat to the cooler side of the grill. You are looking for medium well (which you will almost never hear me say). Use common sense when cooking, if it's burning, simply move it. If it needs more heat, "pour the coals to it." This is how you learn to be the master of your grill.
When cooked medium well, remove from grill. Let rest for 5 minutes. Then serve.
