Instructions

1. Whisk together soy sauce and sesame oil until they are well mixed. The proportions don’t have to be exact, but aim for 1 part sesame oil to 2 parts soy sauce. Flavor the mixture with lime juice and powdered ginger or minced fresh ginger to taste.

2. Place your steak into a plastic zipper bag and add the marinade. Squeeze out any extra air and seal the bag. Let the steak soak for at least an hour, though you can also leave it overnight.

3. Remove the steak from the refrigerator at least 30 minutes before you intend to cook it. Pour off the marinade and discard it.

4. Season the steak generously on both sides with coarse salt and cracked pepper.

5. Slice the steak into thin strips across the grain with a very sharp chef’s knife. Keep the thickness of the slices as uniform as possible.

6. Coat your cooking surface with just enough olive or vegetable oil to barely cover it. Heat the hibachi, griddle or two burners beneath your cookie sheet to medium-high. Let the cooking surface preheat until you can smell the oil.

7. Place the steak strips onto the hot, oiled surface all at once, standing back to ensure that you don’t get splattered or scalded. Arrange the strips in a single layer with your tongs and cook them for 1 to 2 minutes.

8. Turn the steak strips and cook them for 1 to 2 minutes on the other side. Serve immediately.