JP,
It's all is prep and marinade.
A quality meat tenderizer like this one:
https://www.katom.com/063-200345NS....campaign=CSE&gclid=CNCq-Z__ycUCFcMSHwodNIEAlw
and a simple marinade like this:
For marinade
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
2/3 cup olive oil
Get a Glad sealable bag, pour in the marinade, add the terrorized meat, push out as much of the air as you can from the bag, seal it, and let it sit about 12 hours in the fridge, turning it once if you are able.
When you are ready to cook, use a cast iron skillet over hot flame, turning the meat every three minutes for a total of 15 minutes. Internal temp will be about 135. Anything beyond 140 and you have the raw material for your next shoe. Let the meat rest on a cutting board and let stand for five minutes minutes. Using a saber knife, cut meat diagonally across the grain into thin slices.
I provide garlic butter over the meat when served.
1 full stick of unsalted butter
3 medium cloves of garlic, minced
While letting the meat rest, melt the butter and add the minced garlic. When ready to serve the meat, lightly drizzle the garlic butter over the meat.
