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6 Servings


  • 2 pounds flank steak
  • 2 to 3 teaspoons kosher or coarse sea salt
  • Vegetable oil for cooking

To Prepare

  • Cut the flank steak against the grain into slices of about 1/4-inch thick, or as thin as you can. One by one, place the slices between two sheets of parchment or wax paper. Use a meat pounder to pound them very thin, less than 1/8-inch, or until you start to see the bottom sheet of paper through the meat (but not so thin that it is completely breaking apart).
  • As you move along, place the pounded slices on a cooling rack set on top of a large sheet pan or chopping board. Once done, sprinkle 1 1/2 teaspoons salt on one side. Flip over and sprinkle with remaining 1 1/2 teaspoons salt.
  • Leave to air dry and cure for at least 3 hours and up to 8 hours. (Alternately, you can leave at room temperature for 2 hours and refrigerate for the remaining time.)
  • When ready, pre-heat a grill or grill pan over medium-high heat. Once hot, brush the meat with vegetable oil and cook in batches for 1 to 2 minutes per side. Rest under aluminum foil until ready to use.