Flank or skirt, sliced thin
These cuts are thin. A short sear melts the fat. A long cook dries them out.
Heat
Medium-high
Time
About 10 minutes
Skip this
Do not slice with the grain.
Unlike supermarket beef
- Unlike supermarket beef, slice across the grain and skip the heavy marinade.
Before you start
- A thin steak thaws overnight in the fridge.
- Take it out 20 minutes before you cook.
Tools: Skillet, Sharp knife, Instant-read thermometer.
What you need
- 1 flank or skirt steak
- Salt
- Soy sauce
Steps
- 1
Slice the steak thin, across the grain, and salt it.
- 2
Sear in a dry skillet on medium-high, about 1 minute per side.
- 3
Check the thickest piece reaches 145°F, then rest 3 minutes.
- 4
Serve with soy sauce for dipping.
Temperature
USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.
Pink in the middle is a preference. USDA says 145°F plus a 3 minute rest for whole cuts.
In Japan / at home
In Japan, Yakiniku: diners grill a few bite-size pieces at a time at the table, then dip each one in a soy-based sauce.
At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. A hot dry skillet stands in for a tabletop grill. Soy sauce is the dipping sauce.
Serve it withRice, Soy sauce
LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.
FeedsOne steak feeds two or three.
Supermarket beef: add oil, then drain the pan.
This beef: no oil. Leave the rendered fat in the pan.
Skip: A long marinade · Slicing with the grain
Sources: USDA food safety, Wikipedia