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An easy way to get uniform, paper-thin steak slices is to cut the meat a little thicker than called for and then flatten the slices with a meat pounder.Plus: More Beef Recipes and Tips

Jennifer Aranas
June 2001

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© Anna Williams

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice the steak across the grain 1/4 inch thick; pound the slices 1/8 inch thick.

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  • In a bowl, combine the sugar, salt, cayenne and black pepper. Brush both sides of the beef slices with the lime juice and sprinkle with the spices. Stack the slices and refrigerate overnight.

  • Preheat a cast-iron skillet. Lightly brush the pan with oil, add the steak in a single layer and cook in batches over high heat until medium rare and slightly charred, about 30 seconds per side. Serve at once with Garlic Rice.

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